{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Cinnamon Rolls",
 "description": "Soft whole-wheat and white dough rolls with a brown-sugar cinnamon swirl and a thin glaze, made with olive oil in place of butter, a slow weekend breakfast that freezes well.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "12 rolls",
 "totalTime": "PT3H",
 "recipeIngredient": [
  "3 cups (360 g) all-purpose flour",
  "1 cup (120 g) whole-wheat flour",
  "2 tbsp (25 g) granulated sugar",
  "1 tsp salt",
  "1½ tsp instant yeast",
  "1 cup plus 1 tbsp (259 g) 1% milk, warm (105 to 115 °F)",
  "1 large egg",
  "3 tbsp (40 g) olive oil",
  "2 tbsp (27 g) olive oil, for the filling",
  "⅓ cup (73 g) packed light brown sugar",
  "2 tsp ground cinnamon",
  "⅔ cup (80 g) powdered sugar",
  "2 tbsp 1% milk, for the glaze",
  "½ tsp vanilla extract",
  "A little olive oil for the pan",
  "A little flour for the counter"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Warm the milk to 105 to 115 °F. It should feel like a warm bath, not hot. Hot milk kills the yeast."
  },
  {
   "@type": "HowToStep",
   "text": "In a large bowl, stir both flours, the sugar, salt and yeast. Add the warm milk, egg and olive oil and stir to a shaggy dough."
  },
  {
   "@type": "HowToStep",
   "text": "Knead on a floured counter for 8 minutes, or 6 minutes in a stand mixer with the dough hook, until smooth and springy. Whole-wheat flour drinks more, so if it is too stiff to knead, work in 1 to 2 tbsp more 1% milk. Flour here is drier than at sea level."
  },
  {
   "@type": "HowToStep",
   "text": "Put the dough in a greased bowl, cover, and let it rise in a warm spot 45 to 60 minutes. Stop when it has just doubled. A mile up it rises faster and falls if left too long."
  },
  {
   "@type": "HowToStep",
   "text": "Rub a 9 × 13 in pan with a little olive oil. Roll the dough on a floured counter into a 16 × 12 in rectangle, with a long side facing you."
  },
  {
   "@type": "HowToStep",
   "text": "Brush the 2 tbsp olive oil over the dough. Mix the brown sugar and cinnamon and sprinkle it evenly, leaving a thumb's width bare along the far edge."
  },
  {
   "@type": "HowToStep",
   "text": "Roll up from the long side, tight, and pinch the seam shut. Cut 12 equal slices with a piece of unflavored dental floss or a sharp knife. Set them cut side up in the pan."
  },
  {
   "@type": "HowToStep",
   "text": "Cover and let the rolls rise 30 to 45 minutes, until puffy and touching. Heat the oven to 375 °F while they rise."
  },
  {
   "@type": "HowToStep",
   "text": "Bake 22 to 25 minutes, until deep golden and a thermometer in the center of a middle roll reads 190 °F."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk the powdered sugar, 1% milk and vanilla into a thin glaze. Let the rolls cool 5 minutes, then drizzle it on while they are warm."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 12",
  "calories": "269 kcal",
  "proteinContent": "5.9 g",
  "carbohydrateContent": "46.6 g",
  "fatContent": "6.8 g",
  "saturatedFatContent": "1.2 g",
  "sugarContent": "15.9 g",
  "sodiumContent": "214 mg",
  "fiberContent": "2.2 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/cinnamon-rolls.jpg",
 "imageAlt": "Cinnamon rolls baked in the pan, each one rolled with brown sugar and cinnamon, a thin white glaze drizzled on while warm, in the pan",
 "url": "https://asharedpalate.com/cinnamon-rolls"
}