French Toast Cinnamon Rolls

INGREDIENTS

DOUGH

• 1 Packet Active Dry Yeast

• ½ cup Milk, lukewarm (105F-115F)

• ¼ cup Orange Juice, lukewarm (105F-115F)

• 1 Tbsp Crème Brûlée White Barrel Aged Balsamic

• 4 cups All Purpose Flour

• 1 Tbsp French Toast Sugar Shaker

• ½ tsp Vanilla Bean Sea Salt

• 3 Eggs, room temp

• ¼ cup and 2 Tbsp Brown Butter Infused Olive Oil

FILLING

• 1 cup Sugar

• 5 Tbsp Brown Butter Infused Olive Oil

• 3 Tbsp French Toast Sugar Shaker

• 2 Tbsp Crème Brûlée White Barrel Aged Balsamic

FROSTING

• 2 cups Cream Cheese, room temperature

• 3 Tbsp Brown Butter Infused Olive Oil

• 1 ½ cups Powdered Sugar

• 1 Orange, zested

• 2 Tbsp French Toast Sugar Shaker

• 2 Tbsp Crème Brûlée White Barrel Aged Balsamic

• 1 tsp Vanilla Bean Sea Salt

DIRECTIONS

1. To make the dough, combine the yeast, milk, orange juice, and Crème Brûlée White Barrel Aged Balsamic and let sit for 10 minutes to let the yeast bloom.

2. Mix in the flour, French Toast Sugar Shaker, salt, eggs, and Brown Butter Infused Olive Oil. Knead on a floured surface for 4-5 minutes. Add to an oiled bowl, cover and let sit for 2-3 hours.

3. On a floured surface roll out the dough to about 10 x 16 inches. Mix the ingredients for the filling in a small bowl and spread evenly on the dough. Roll tightly on the long end and pinch the edge to keep together. Trim off both ends, then cut into 12 even pieces.

4. Add pieces to an oiled 9x13 baking dish. Cover and let rise for another 30 minutes.

5. Bake at 375F until golden brown, about 25-35 minutes.

6. Mix the ingredients for the frosting in a bowl. As soon as the rolls are out of the oven use about a quarter of the frosting to top the rolls. Let the cinnamon rolls cool, then finish frosting with the remainder of the frosting. Enjoy!