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.
Buffalo Cauliflower Grinders
There's a new Whole Foods that was recently built near my house, and I love it. I try not to go too often, but with on-tap kombucha and a killer hot bar, how's a girl supposed to say no?! The store also serves up an incredible, vegan Buffalo Cauliflower Sandwich that I based this recipe off of. Okay, I totally stole the idea. I'm Sorry Whole Foods! Mostly because I can't afford to buy $9 sandwiches every damn day, but also because it's a super easy, super yummy sandwich combo. So maybe it's more like #srynotsry. The hardest thing to find - and maybe the most important part of any good sandwich - is good chewy bread, which I eventually found in the form of ciabatta rolls. You could also use demi-baguettes, or just slap the ingredients between two slices of thick, chewy bread. It's all gonna taste delicious, because buffalo cauliflower is maybe the best sandwich filling ever. It may the best thing ever, if we're being honest. It's spicy, it's tangy, it's so gooooood. So without further ado, I suggest you get to scrollin' and get to preppin' because these scrumptious sandwiches aren't going to make themselves!
1 teaspoon coconut oil
4 heaping cups cauliflower (about 1 large head cauliflower), chopped into bite-sized florets
1 cup hot sauce (we used Frank's Red Hot)
2 cups broccoli slaw (store bought OR just shredded broccoli, carrots + red cabbage)
1 tablespoon olive oil
1 tablespoon lemon juice
pinch of salt
4 demi baguettes or ciabatta rolls
1/2 cup vegan chive cream cheese (we used Kite Hill)
green leaf lettuce, enough for 4 sandwiches
Heat the coconut oil in a frying pan over medium heat. Chop the cauliflower florets and toss them in a pan with hot sauce. Cook them together over medium heat, tossing to coat, for about 12-15 minutes or until softened.
While the cauliflower cooks, pour the broccoli slaw mixture into a mixing bowl with the olive oil, lemon juice and pinch of salt. Toss to coat everything evenly and set aside.
Slice the ciabatta rolls or baguettes and smear about 2 tablespoons of cream cheese onto one side. Wash and dry the lettuce and set it aside.
When the cauliflower is done and cools slightly, scoop it onto the rolls and top with the slaw, leaf lettuce, and other half of the bun. Serve immediately or wrap in paper and take 'em along on a picnic lunch. Either way, enjoy!
Leftover cauliflower stays good in the fridge for up to a week.
Vegan Yeast Rolls
The key to a great Thanksgiving dinner is a really good dinner roll. They sop up mashed potatoes and gravy, taste great smothered in cranberry sauce, and are something everyone at the table will love. These ones are great because the dough comes together easily, and aside from leaving it alone to rise (twice), you really don't have to do much. It's the kind of hands off recipe thats great for a first-timer and is hard to screw up, and very forgiving if they do. We have some lines on the top of our rolls above because we started rising the second batch without a towel on top to protect it from the air and a bit of a crusty top layer formed. They still turned out absolutely moist + delicious inside, so we kept 'em, but you can prevent that mistake by following the instructions EXACTLY and not being a sloppy chick like I was.
They can be made in a serving dish and left right on the table for people to serve themselves - no carving or ladles needed. Just tear off a buttery roll and start munching. You won't believe what we used the leftovers for...but we'll show you, in a few days! Stay tuned. In the meantime, let's eat!
2 cups all-purpose flour, plus more as needed for kneading
1 sachet active yeast (2 1/4 teaspoons)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup unsweetened almond milk (room temp is best)
1/4 cup warm water
2 tablespoons melted coconut oil
melted coconut oil, as needed for for brushing
In a stand mixer combine 1 cup flour with yeast, sugar and salt.
In a separate bowl, combine room temperature almond milk, warm water + melted coconut oil. You want this mixture to be warm - no warmer or cooler than a bath. (If its too hot, it'll kill the yeast!)
Add the wet ingredients to the dry ingredients in the stand mixer and beat 2 minutes, until well combined. Continue to mix in 1/4 cup of flour at a time until a soft dough forms. Transfer the dough to a lightly floured surface and knead until elastic and smooth. Let rest 20-30 minutes.
Once the dough has rested, divide the dough into 12 equal balls (feel free to reshape them as needed with your hands) and place into a greased or lightly floured baking dish. The rolls should be *just* touching. They need room to rise and expand, so make sure you haven't packed them too tightly.
Cover the dish with a clean dish towel and place in a warm spot to rise. They will need about 1 hour to double in size. When they have doubled in size, preheat the oven to 375 degrees. While the oven preheats, brush the tops of the rolls lightly with melted coconut oil.
Bake the risen rolls for 18-20 minutes, until they're golden and fluffy. Serve + enjoy!
Makes 12 dinner rolls.
Leftovers can be stored in an airtight container on the counter for up to 3 days, but these are really best served fresh.
If your dough appears to have doubled in LESS than an hour, use your best judgement and bake 'em a little early. If you let them OVER-RISE they can collapse, and nobody wants flat dinner rolls!
You can sub vegan butter for the coconut oil, if you please.
You can use RAPID rise yeast, but you will have to adjust the rising times by about half.