Vegan apple cinnamon rolls

Ingredients for 1 servings:

• 500 g flour, type 550
• 250 ml soy milk (soy drink)
• 1 cube of yeast
• 60 g raw cane sugar
• 80 g margarine
• 2 tsp, heaped cinnamon
• 1 tsp, leveled salt
• 2 apples, e.g. Elstar
• 1 lemon(s), the juice
• 50 g margarine, melted, for the filling
• Sugar
• Cinnamon
• 200 g powdered sugar
• some water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

for approx. 14 fluffy snails

Sift the flour into a bowl. Crumble the yeast cube and mix with 3 tablespoons of lukewarm milk and a spoonful of raw cane sugar. Pour the yeast mixture into a well in the flour, dust with a little flour, and let it rise in a warm place for 10 minutes. Meanwhile, melt the vegetable margarine and add the milk until both are lukewarm. Add the sugar, cinnamon, salt, margarine, and milk to the flour and yeast mixture and knead with a dough hook until a smooth dough forms. If the dough sticks to the bowl, add a little more flour. Cover the bowl with a clean kitchen towel and let it rise for at least 30 minutes. This works best if you preheat the oven to 50 degrees Celsius and then reduce the temperature to 30 degrees Celsius when you place the bowl in the oven. Peel, core, and dice the apples and heat them with the lemon juice until the apple pieces are soft. Drain well. Roll out the dough on a floured surface to the size of a baking sheet. Generously spread with melted margarine. Distribute the apple pieces evenly and sprinkle the dough generously with cinnamon and sugar, leaving a 1 cm border. Carefully roll out the dough and cut into approximately 3 cm thick slices. Arrange these evenly on a baking sheet lined with baking paper. Cover the sheet with a clean cloth and let rise for another 15 minutes. During this time, preheat the oven to 225 degrees (top/bottom heat). Place the baking sheet in the oven, increase the oven temperature to 250 degrees, and bake the snails for 10 minutes. Once cooled, make a glaze from the powdered sugar and a little water and coat the snails with it.