Cinnamon rolls with olives

We have challedged ourselves to make European olives an essential ingredient in pastries. Why? Well, because with them you can prepare desserts as unique as these cinnamon rolls with Hojiblanca.

Ingredients 4 people

Difficulty: Medium
Prep Time: 30 min

Mass Ingredients

• 2.8 oz. butter in ointment

• 3 oz. sugar

• 10.6 oz. flour

• 4 fl. oz. water

• 1 egg

• 1 tsp yeast

• Pinch of salt

• Parchment paper

For stuffing

• 3 oz. Hojiblanca olives

• 2.8 oz. melted butter

• 3.2 oz. sugar

• 1 tsp cinnamon powder

• 1 beaten egg


Step 1: Slice the olives.

Step 2: Mix well the yeast and water and set aside. In other bowl mix the butter in ointment and flour until well integrated. Mix both bowls and add egg, cinnamon, salt until you get uniform dough. Set aside covered with a cloth for 30 min to ferment the dough.

Step 3: On a table with flour extend with a rolling pin and begin with the filling. With a brush, spread butter on the surface of the dough, put sugar, cinnamon and half of the sliced olives. Roll up and cut with a knife. Put on a tray and wet its surface with the egg and top with half of the reserved olives.

Step 4: Bake in the oven at 400ºF for about 20 min. Check that the dough is well made, this happens when the rolls are golden and puncture with a skewer that should come out dry.