Year 2018, Gratitude and Orange Cinnamon rolls

2018 has been a very creative year for me, full of surprises, new friendships, creative collaborations and new discovered passions. The year in which I called myself stylist and used the powerful tool of photography to convey my passion for food, lifestyle and interiors. The year where I felt completely at ease with my multi-faceted personality. A full year of vitality despite encountering inevitable hiccups, at times upsetting, which are part of life.

I have many things to be grateful for and many people to thank for trusting me, getting to know me, and their unconditional encouragement this year. Silvia , Antonella, Monika, Hanna, Jeremy, Valentina, the Table magazine team and foremost my eternal companion Niko always ready to inspire, share and support.

2019 will start with a creative masterclass on visual branding and social media strategies on January 27th in London. I am also working on a big project with food at its core and I can’t wait to tell you more about it!

In the mean time, I hope you have enjoyed the holiday season with all its bustle, peace and lights and I wish you all a beautiful year ahead full of love, health and fun!

For this doughy and fluffy orange rolls scroll down to get the recipe


orange buns.jpg
orange buns


breakfast in bed


2 and 3/4 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon salt

2 and 1/4 teaspoons baking yeast

3/4 cup almond milk

3 Tablespoons vegan butter

1 orange (zest and juice)

**Filling **

3 Tablespoons vegan butter

1 Tablespoon ground cinnamon

1/4 cup granulated sugar

orange zest of one orange



1 cup confectioners' sugar

2 tablespoons of one orange

Make the dough: In a large bowl, toss the flour, the sugar, salt, and yeast together. Set aside.

Heat the almond milk for one minute in a small pan . Stir in the orange juice and orange zest.

Combine with the flour mixture and stir until it forms a soft dough.

On a lightly floured surface, knead the dough for 1/2 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.

Fill the rolls: roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon, sugar, and remaining orange zest. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.

Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free environment for 60-90 minutes.

After the rolls have doubled in size, preheat the oven to 190°C. Bake for 25-30 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid over-browning on top.

Make the glaze: Whisk the confectioners' sugar and orange juice together until smooth. Drizzle or spread over warm rolls.