Vegan Cinnamon Rolls

These fluffy, soft, and delicous cinnamon rolls are not only vegan, but they are made start to finish in 1 HOUR.

They’re incredible!


  • 4 1/2 tea. (2 packets) rapid rise yeast
  • 1 cup warm water (110°)
  • 1/3 cup melted coconut oil
  • 1 tsp. salt
  • 2 1/2 cups all-purpose flour
  • 1/4 cup + 1 tea. sugar
  • 2 T. melted coconut oil (for the filling)
  • 1 T. cinnamon (for the filling)
  • 1/2 cup brown sugar (for the filling)
  • 1 1/2 cups powdered sugar (for the frosting)
  • 2-3 T. water (for the frosting)
  • 1/4 tea. vanilla extract (for the frosting)


Warm up the water until it is between 100°-115° F. It should feel like warm bath water.

Sprinkle with 1 teaspoon of sugar, and all the yeast. Stir and let sit for a few minutes to activate.

After 5-10 minutes the mixture should have bubbles in it to show the yeast is alive. If there is no change, toss it and use fresher yeast.

Add the 1/3 cup coconut oil, salt, 2 cups of flour, remaining 1/4 cup sugar, and stir until the mixture comes together.

Add additional flour in 1/2 cup increments until mixture pulls away from the sides of the bowl, but is still soft and slightly sticky.

 Turn dough out onto floured surface and knead a few times until you form a smooth ball. Dust your bowl with flour and put the dough back in the bowl. Set aside while you prep the filling.

Combine the cinnamon and brown sugar in a small bowl and mix together. Dust the counter with more flour, and turn the dough ball out onto the floured surface.

Roll dough out to a rectangle about 12×16 inches. Spread 2 T. melted coconut oil over the rolled out dough, leaving a boarder of about 1 inch around the edges free from oil.

Sprinkle oil with cinnamon and brown sugar mixture, and use your hands to gently move it around so that it evenly coats the oiled dough.

Use your rolling pin to gently roll over it to press the sugar into the dough.Starting at the long end closes to you, begin to (gently but tightly) roll the dough up into a log.

Position the dough log so the end is underneath it. Using a sharp serrated knife, slice off the two uneven ends where there is no filling.

Slice rolls off about 1 1/2 inch thick and place them in a greased 9×9 inch pan. You should get around 12 rolls.

Cover with plastic wrap and set somewhere warm to double in size, for about 20-30 minutes. (I set my on the stove when the oven is preheating)

Preheat oven to 350°F. Once rolls have puffed up and doubled in size, bake them for about 15 minutes. If you like them doughy, take them out around 13 minutes.

Let them cool for a few minutes before glazing and serving.


To make the frosting, mix together the powdered sugar, water, and vanilla extract. If it needs to be thinner, add small increments of additional water.

To thicken, add small increments of powdered sugar. Spread over the warm cinnamon rolls. 

Details Prep time: 45 mins 

Cook time: 15 mins 

Total time: 1 hour 

Yield: 1 dozen rolls

Vegan banana cup cakes

1 tsp bicarbonate of soda
140g golden caster sugar
250g icing sugar
240g self-raising flour
1 tsp vanilla extract
25g vegan dark
chocolate chip
2 tbsp smooth peanut butter
240g egg-free mayonnaise
25ml vegan milk (almond milk)
80g vegan margarine
2 large or 3 small ripe bananas,
  1. Heat oven to 170C/150C fan/gas 31⁄2. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.
  2. When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.
  3. For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

For Today

Learn to enjoy every minute of your life. Be happy now. Don’t wait for something outside of yourself to make you happy in the future. Think how really precious is the time you have to spend, whether it’s at work or with your family. Every minute should be enjoyed and savoured.

Earl Nightingale

Vegan Carrot Cake


  • 100 gr almonds
  • 200 gr carrots
  • 150 gr raw cane sugar
  • 100 gr margarine
  • 100 ml plant-based milk (oat, soy or almond)
  • 80 gr chopped marzipan
  • 100 ml sparkling water
  • 300 gr spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • pinch of salt
  • 50 gr margarine
  • 50 gr soy mousse (or cream cheese)
  • 120 gr powdered sugar
  • vanilla
  • cinnamon


  1. Preheat the oven to 180°C (356°F)
  2. Grind the almonds, wash the carrots and grate them – put both to the side
  3. Mix sugar, milk and margarine evenly
  4. Add the chopped marzipan and sparkling water and mix evenly
  5. Mix all dry ingredients: flour, baking powder, baking soda, cinnamon, vanilla and salt
  6. Add them to the moist ingredients little by little
  7. Now add the almonds and carrots and mix them along
  8. Fill the dough into a greased and floured cake pan and bake for 45-50 minutes – check with a stick if well done
  9. Let it cool off and dissolve from the pan
  10. Whip the soy mousse with margarine using a hand mixer or a food processor, add the powdered sugar little by little as well as cinnamon and vanilla
  11. If the frosting turns out too thin, place in fridge for a while