Vegan cinnamon buns

Step 1/3

• 66⅔ ml oat milk
• 5⅓ g active dry yeast
• ⅛ kg flour
• 26⅔ g sugar
• ⅛ tsp salt
• ¼ tsp ground cinnamon

• saucepan (small)
• stand mixer with dough hook
• bowl
• kitchen towel

Heat oat milk over low heat in a small saucepan. In the bowl of a stand mixer with dough hooks, dissolve yeast in warmed oat milk. Stir in flour to form a dough, then add some sugar, salt, and cinnamon. Knead until the dough is no longer sticky. Transfer to a bowl and cover with a kitchen towel. Let rest at room temperature for approx. 1.5 hrs.

Step 2/3

• 53⅓ g ground hazelnuts
• 33⅓ g margarine
• 20 g sugar
• ¼ tsp ground cinnamon

• bowl
• rubber spatula

Meanwhile, make the filling. In a bowl, mix the ground hazelnuts with the margarine and the remaining sugar and cinnamon. Then knead the rested dough again and roll it out on a floured work surface. Spread the filling evenly over the dough and roll the whole thing lengthwise into a log.

Step 3/3

• oven
• knife
• baking sheet

Preheat the oven to 250°C/480°F. Cut the cinnamon roll log into thick slices. Place them, spiral side-up on a baking sheet and bake for approx. 20 min. or until golden brown. Enjoy!

Enjoy your meal!