Old Fashioned Cinnamon Rolls with Walnuts + Vanilla Bean Glaze
Nothing makes a better Christmas morning breakfast than one spent enjoying delicious food around the tree. Growing up, my dad always made biscuits and gravy and my mom would always make Pillsbury cinnamon rolls, and my sister and I would patiently wait and play with presents while they cooked. Those are some of my favorite Christmas morning memories now; you never remmeber what you got for gifts - except the year I got a purple beanbag chair. I'll always remember that excitement. Now that we don't live with Mom and Dad anymore, Alex and I have started working on our own traditions to make the Holiday special. Last year we made these Old Fashioned Cinnamon Rolls with Walnuts + Vanilla Bean Glaze for our own Christmas morning breakfast, and they wowed the extended family so much they made it into my Homestyle Vegan cookbook! We knew we had to share the recipe - everyone deserves a warm, sweet, cinnamon-filled tradition.
And whether it's the Holidays or not, there simply is nothing better for breakfast or brunch than a huge, ooey-gooey cinnamon roll dripping with icing and speckled with walnuts. This is the kind of breakfast that actually makes you WANT to get out of bed on a Saturday morning. And paired with homemade vanilla bean glaze? Girrrrrrrl! Go preheat your oven. BUT before you do, just one more thing - everything in our shop is still 10% OFF right now with the code FVHOLIDAYS, and once the merch is gone, it's NOT coming back! Shop here. Otherwise, scroll for ooey gooey goodness!
1 cup (240 ml) unsweetened almond milk, room temperature
1/4 cup (60 g) vegan butter, melted
2 1/4 teaspoons (7 g) active dry yeast
3 cups (510 g) all purpose flour
1 tablespoon (12 g) sugar
1/4 teaspoon salt
1/4 cup (60 g) vegan butter, melted
1/4 cup (50 g) sugar
2 teaspoons (6 g) cinnamon
1/4 cup (55 g) chopped walnuts
Vanilla Bean Glaze:
1 cup (175 g) powdered sugar
2 vanilla beans, scraped
2 tablespoons (30 ml) unsweetened almond milk
chopped walnuts, for garnish
Combine room temperature unsweetened almond milk and melted vegan butter in the bowl of a stand mixer. Pour in the yeast and let set to activate, about 5-10 minutes.
Meanwhile combine the flour, sugar and salt in a medium mixing bowl. When the yeast mixture is ready, pour the flour mixture in about 1 cup at a time, stirring as you go. When the dough comes together, knead with a dough hook for about 1 minute, to form a loose, sticky ball. You can add a little bit of milk here, if needed, to keep the dough sticky. Move the dough ball to a lightly oiled bowl and cover with plastic wrap or a clean dish towel and leave in a warm place to double in size, about 1-2 hours.
Turn risen dough onto a lightly floured surface and roll out to 1/4- inch thick rectangle. Brush the dough generously with the melted butter, then sprinkle the sugar, cinnamon and walnuts evenly all over the top. Starting on one side, roll the dough into one thick log. Using a serrated or very sharp knife, slice into 9 equal rolls. Place the rolls into a well greased 8x8 inch pan and cover with plastic wrap or a clean dishtowel by the oven to rise for about 30 more minutes.
Preheat the oven to 350º. Bake the rolls for 25-30 minutes, until golden and fluffy. Once completely cooled, drizzle the vanilla bean glaze generously over the top and garnish with chopped walnuts. Enjoy!
Makes 9 rolls.
Kettle Corn Donuts
Kettle Corn is a pretty fantastic treat, on its own. That being said - what ISN'T better when you add donuts?! We adjusted our typical donut cake base to make a richer, brown sugar-sweetened donut, slathered it in rich butter glaze (yup, BUTTER GLAZE GUYS. I'm not messing around here.), and topped it with perfectly crunchy kettle corn. The kettle corn's combination of sweet and salty flavors was the inspiration for the whole combination. The sweet cake base slathered in thick, creamy butter glaze might be almost too rich without the addition of the popcorn, but with it becomes the perfect combo and sweet and salty! We used Pipcorn's Kettle Corn here because we love their simple, vegan-friendly ingredient list and that their kernels are smaller than normal kernels - perfect for topping donuts with!
They're super rich and delicious, which makes them perfect for sharing. Double the batch for a fun treat to share with friends or serve at a brunch, or make a single batch all for yourself! I would never judge when it comes to donut consumption. If you're looking for a creative new donut flavor, or just another excuse to squeeze a few more donuts into your day, these are definitely for you. So preheat your oven and let's get baking!
Looking for more donut recipes? Try our Blood Orange Glazed Donuts or Baked Pumpkin Cinnamon Sugar Donuts!
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened almond milk
1 tablespoon apple cider vinegar
6 tablespoons aquafaba (liquid)
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons vegetable oil
Glaze + Topping:
1 cup powdered sugar
1/4 cup vegan butter, melted
1 teaspoon unsweteened almond milk
1-2 cups kettle corn (we used Pipcorn)
Preheat the oven to 375º. Lightly grease a 6-ring donut pan and set it aside.
In a large mixing bowl whisk together the flour, baking powder and salt. In a small bowl, combine the almond milk and cider vinegar to curdle. Set them aside.
In a separate mixing bowl whisk together the aquafaba, sugar, brown sugar and vegetable oil. Pour in the curdled milk mixture and stir to combine. Pour the liquid ingredients into the dry ingredient mixture and mix until just combined. Let the batter rest 5-10 minutes.
Fill the donut pan molds with equal amounts of batter, then bake the donuts for 13-15 minutes until they're golden and fluffy.
While the donuts bake, make the glaze by simply whisking together the powdered sugar, melted butter and unsweetened almond milk.
When the donuts finish baking, let them cool slightly before moving them to a cooling rack to cool completely. Once completely cooled, dip each donut into the glaze or drizzle a bit over each donut. Immediately top the donuts with kettle corn. Enjoy!
Makes 6 donuts.
Leftover donuts last in an airtight container on the counter up to 3 days.