Vegan Cinnamon Rolls

Soft, sweet bread with a gooey cinnamon filling, topped with an orange-infused glaze… this is an amazing dessert (or indulgent breakfast) that everyone will love!

Prep time: ~3 hours
Serves 10-12


For the dough:

  • 1/4 cup canola oil (or other neutral oil).
  • 1/4 cup sugar.
  • 1 tsp salt.
  • 1 1/2 cups almond milk (other vegan milks, and even water, work fine too!)
  • 2 tsp dry-active yeast.
  • 1 flax egg (1 tbsp ground flax mixed with 2 tbsp water, let sit for 5 minutes).
  • 4 1/2 cups flour.

For the filling:

  • 1 cup brown sugar, packed.
  • 3 tbsp cinnamon.
  • 2 tsp ground cardamom.
  • 1/2 cup vegan butter (or margarine).
  • zest of 1/2 an orange.

For the glaze:

  • 3 cups icing sugar
  • 6 tbsp almond milk (again, other milks or water will work!).
  • 1/2 tsp vanilla extract.
  • zest of 1/2 an orange.

Cooking Instructions:

For the dough: Place the oil, milk, and sugar in a small pot over low heat. Stir occasionally, until the sugar is dissolved.

In a large bowl (or stand mixer if you have one), mix together 2 cups of the flour and the salt.

Once the sugar is dissolved, take the pot off the heat. Let it cool down until it’s just warm, then stir in the yeast. Wait a few minutes for the yeast to begin to activate, then form a well in the flour and add in the milk mixture and the flax egg.

Beat until smooth, using either your hand or a firm spatula (if using a stand mixer, use a dough hook). Gradually add in the remaining flour, working the dough until smooth and elastic. If it’s too sticky, add a bit more flour, and if the dough is too dry, add a bit more water.

Remove the dough from the bowl and form it into a smooth disk. Rinse the bowl (don’t use soap, just warm water!), then grease the bowl with a tiny bit of oil. Place the dough back in the bowl, flipping it a couple times to make sure all sides are nicely greased.

Cover with a clean kitchen towel or some plastic wrap, and set in a warm place to proof for 45 minutes to an hour, until it has doubled in size.

When your dough is ready, remove it from the bowl and knead on a floured surface for 5 minutes. Cover it with a towel or plastic wrap, and let it rest for 5 minutes.

Now, time to start on the filling: In a large bowl, beat the vegan butter and brown sugar until smooth. Add in the cinnamon, cardamom, and orange zest, and mix thoroughly.

Once the dough has rested, roll it out on a floured surface into a thin, long rectangle, about 1/2-3/4 of a centimeter thick. Spread the filling evenly over the dough, leaving about 1/2 a centimeter border unfilled on all sides.

Begin rolling up the dough from the long side of the rectangle, keeping it as tight as you can without squishing it too much. Slice the rolls approximately 1 1/2 centimeters thick, trying to keep them as evenly sized as possible.

Grease a 9×13” baking pan and place the rolls inside, spacing them out evenly. Depending on how large you cut your rolls, you may need an extra cake tin! Cover the pan and set it aside for another 45 minutes to proof.

Preheat the oven to 375 F/190 C, and bake for 15-20 minutes, until crisp on the outside and golden. If they begin to brown too much before the baking time is done, reduce the oven heat to 350 F/180 C.

To make the glaze: sift the icing sugar into a bowl, then add the liquid a bit at a time, until it’s the desired consistency. Stir in the vanilla and the orange zest, and it’s ready to go.

Let the cinnamon buns cool down slightly, then dribble the glaze over them. Enjoy!


Fruit Granita

If it’s a hot summer day, this is a great dish to serve to guests. I recommend making several different flavours for variety!

Prep time: ~4 hours
Serves 4


Strawberry and basil granita:

  • 1 tub strawberries, hulled and sliced in half.
  • 1 large handful basil, shredded.
  • Sweetener of your choice, to taste.

Lemon and mint granita:

  • ¼ cup fresh lemon juice.
  • 1 handful mint, shredded.
  • Sweetener of your choice, to taste.
  • Water, to dilute the lemon juice.

Cooking Instructions

Place the strawberries and basil in a food processor or blender and blend until smooth, adding sweetener to your preference. Put in a freezer-safe container and set aside. Do the same with the lemon and mint.

Place both containers into the freezer for at least 4 hours, stirring every half hour to prevent it from freezing solid, but instead making a crunchy ice. Serve in cute little dishes.

Puppy Chow

Another recipe of my sister’s. Yummy and sweet and crunchy, a great party snack/dessert! 

Prep time: ~15 minutes
Serves 6


  • 200 g non-dairy chocolate chips.
  • 200 g peanut butter.
  • Drizzle of mild vegetable oil (canola oil works well).
  • Gluten-free Rice Chex.
  • Icing sugar, to coat.

Cooking Instructions:

Place the peanut butter, chocolate, and oil in a small pot over low heat, or in a double boiler, and stir until fully melted and mixed together. In a large Ziploc bag, place your rice chex, and pour over the chocolate-peanut butter mix. Toss to coat the pieces evenly. Next, add the icing sugar, tossing again to coat everything. 

Fruit Salad

A staple for everyone who has people over for brunch. Mix up the fruits depending on your preferences and what’s in season, and whether or not you want it to be posh.

Prep time: ~15 minutes
Serves 4-5


  • 1 tin clementines, some of the juice reserved.
  • 1 apple, cut into small pieces.
  • 1 large handful fresh berries (one kind of berry or a mixture, up to you).
  • 1 fresh pear, peeled and sliced.
  • 1 large handful melon cubes/balls (again, one kind of melon or a mix is nice).
  • 1 large handful cherries, pitted and halved.

Cooking Instructions:

Place all of the ingredients in a large glass bowl and mix well. Add enough juice from the clementine can to prevent the fruit from browning. Serve immediately.