vegan cinnamon rolls

Ingredients (approx. 12 pcs.)
for the yeast dough
450 g spelt flour
1 tbsp raw cane sugar
1 pkg. dry yeast
1 teaspoon salt
1 Msp. nutmeg
70 g rapeseed oil
200 ml oat milk

for the filling
50 g rapeseed oil
1/2 cup coconut blossom sugar
3 teaspoons cinnamon

Preparation

1. Mix the dry ingredients for the yeast dough with a kneading chopper. 
2. Now add rapeseed oil and oat milk to the dough and mix with a mixer.
3. Cover the dough in a bowl and let it rise for 1 hour. (oven 50°C)
4. Roll out the dough on a flat surface covered with flour with a rolling pin about 1.5-2 cm thick so that you have a large dough rectangle. Mix the ingredients for the filling and brush onto the dough. Roll the dough from bottom to top so that a large roll is formed. Now cut this roll into 8-10 equal sized particles. 
5. Place the particles on a baking tray lined with baking paper with a little distance between them. Now cover with a towel and leave to rise for another 30 minutes.
6. Meanwhile preheat the oven to 170 degrees top and bottom heat. Place the baking tray in the oven for 15-20 minutes and let it bake.
7. Take out, let it cool on the baking tray and separate the snails with your hands.
8. Bon Epi-tit <3 !