In a large bowl combine EVOO, egg, egg yolk, vanilla extract, water, sugar, and yeast.  Mix until blended.  Gradually add the 2½ cups flour,  ½ cup at a time until the dough is smooth and tacky but not too wet or sticky. Remove dough to lightly floured counter and knead by hand for 5 minutes. Place dough ball back in bowl, cover with a piece of plastic wrap and let rise in a warm place for 1 hour. 

Preheat oven to 375℉/190℃. Prepare a large plate or container that will fit the dough with a mix of cinnamon and sugar.  

Place dough on a lightly floured counter and roll out roll out into an 8- x 14-inch rectangle.

Cut the dough into ½-inch strips.  Wrap 4 empty (tall) beer cans in tinfoil.  Brush cans with EVOO.  Spiral strips of dough around the cans overlapping each layer.  Roll on counter to even out the dough.  Brush with EVOO, coat in cinnamon sugar mixture by rolling in prepared mixture. 

Place coated cake upright on parchment lined baking sheet.  Bake for 15-20 minutes. Allow it to cool enough to handle before removing the beer can. Serve as is or with melted chocolate for dipping.