Summary

Ingredients

• 480 ml oat milk (oat drink)

For the dough:

• 115 g mararine or alsan, melted
• 50 grams sugar
• 1 pack dry yeast
• 690 g flour
• 1 teaspoon salt

Also:

• 170 g mararine or alsan, soft
• 165 g suar, brown
• 2 tablespoon cinnamon

For the cast:

• 160 g powdered suar
• 2 tablespoon oat milk (oat drink)
• 1 teaspoon vanilla extract

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Instructions

1. Mix the oat milk, melted margarine and sugar in a bowl. Sprinkle the yeast over it and let it steep for 1 minute. Add flour and salt and knead. Cover and let rise in a warm place for 1 hour.
2. After an hour, add more flour and knead until the dough no longer sticks.
3. Roll out the dough into a rectangle about 1 cm thick. Spread the soft margarine on the dough. Spread cinnamon and sugar evenly on top. Roll up the dough from the long side and cut into approx. 3 cm wide slices.
4. Grease 2 casserole dishes and place the slices loosely next to each other with the cut edge facing down. Cover the molds and let rise for another 30 minutes.
5. Preheat the oven to 180 ° C and place the casserole dishes one after the other approx. 25 - 30 cm in the oven.
6. Make a topping from powdered sugar, oat milk and vanilla extract and pour over the still warm cinnamon rolls.