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View the "Facts" tab
to learn how to replace butter/margarine
with Premium Olive Oil
From our customer, Chef Tracie Schumacher.
Place flour, baking powder, and salt in a bowl and mix lightly.
Add the butter to the bowl and break it up by hand into pea-sized clumps to create a mealy texture using a "pinching" hand motion.
Pour in the milk and mix until all the flour has been moistened.
Turn dough onto a lightly-floured surface and knead for 20 seconds - do not overknead. Butter should appear somewhat chunky in the dough.
Pat or roll out in a 1/2 inch thick rectangle.
Make the filling by first thoroughly mixing the cinnamon and sugar together.
Take the melted butter and spread it in a thin layer all over the dough. Sprinkle the cinnamon and sugar mixture in a uniformed layer over the buttered dough.
Roll tightly as possible into a long cylinder; patch any holes in the dough that occur during the rolling process.
Slice the roll into 1" to 2" sections with a pastry cutter or knife.
Place the cinnamon rolls on a lightly-oiled baking sheet using a spray or Butter EVOO.
Bake at 450o for 12-15 minutes or until golden brown.
While the rolls are baking, make the Maple Glaze by combining the milk and Pure Maple Balsamic Vinegar Condimento in a bowl first; then sift in the powdered sugar (this will decrease the number of clumps in the glaze). Stir with a fork or whisk. If the glaze is too thick, add more Maple Vinegar; if the glaze is too thin, add more sugar. The goal is to reach the consistency of syrup.
Once the cinnamon rolls are removed from the oven, drizzle the Maple Glaze over them in a creative design using a spoon.
Allow to cool slightly, then serve immediately.