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Old Fashioned Cinnamon Rolls will Walnuts + Vanilla Bean Glaze from Homestyle Vegan

12/18/2016

11 Comments

 

Old Fashioned Cinnamon Rolls with Walnuts + Vanilla Bean Glaze

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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.
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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! 
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INGREDIENTS
Cinnamon Rolls:
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


​DIRECTIONS

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!

​NOTES
Makes 9 rolls.
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11 Comments
Chloe
12/20/2016 08:38:49 am

Can these be made ahead and refrigerated?

Reply
Amber link
12/20/2016 11:30:14 pm

Definitely! Enjoy!

Reply
Chloe
12/21/2016 06:17:32 am

Thanks Amber! I should've clarified, you can make them up to the step just before baking & then refrigerate the raw dough? And then bake off a couple days later?

Reply
Ollire Lane
12/21/2016 11:42:31 am

Can I use coconut milk/beverage instead of almond milk? If so, should I adjust the amount at all?
Happy Holidays!

Reply
Amber link
12/21/2016 11:51:05 pm

Hi! You sure can! If its the same type of milk (normal - like you'd put on cereal) go ahead and use a 1:1 replacement. If you are using thick, full-fat coconut milk like comes in a can I would use half the amount and combine with half water. Enjoy!

Reply
Cindy
1/6/2017 09:10:38 pm

Can you use ghee instead of vegan butter?

Reply
Amber
1/9/2017 05:30:19 am

That's up to you - I don't cook with ghee, as it isn't vegan, but I would expect it to work interchangeably with the vegan butter in this recipe. Good luck!

Reply
Laura
1/7/2017 08:24:25 pm

can I use vanilla extract instead of vanilla beans?

Reply
Amber
1/9/2017 05:28:05 am

Sure! Vanilla beans have a much stronger flavor though, so you'll probably need to add a bit more extract to achieve the same flavor. Enjoy!

Reply
Stephanie
3/24/2020 04:18:13 pm

I don’t have regular sugar or organic white sugar, can coconut sugar or brown sugar work to form the dough?

Reply
Amber link
3/24/2020 05:40:44 pm

Yes!! Coconut sugar will work best ☺️ Enjoy!!

Reply



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