Vegan apple cinnamon rolls

Ingredients for 1 servings:

• 125 g margarine, room temperature
• 250 ml oat milk (oat drink)
• 25 g yeast
• 100 g sugar, brown or cane sugar
• ¼ tsp salt
• 425 g spelt flour type 630
• 2 tsp cinnamon
• 2 apples, e.g. Jonagold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 8 minutes

for 24 pieces

Heat 75g of margarine (microwave or saucepan), add oat milk; the mixture should be about lukewarm. Crumble in the yeast and stir until dissolved. Then dissolve 50g of sugar and salt in the liquid mixture, stirring continuously. Take a large mixing bowl and sift in the flour. Mix the liquid mixture and flour with your hands or a good food processor (dough hook) to form a dough. Depending on how moist/sticky the dough is, add more flour and knead until a smooth dough forms that doesn’t stick to your hands or the bowl. Cover the dough in the bowl with a towel and let it rise for at least 30 minutes. In the meantime, peel and core the apples, and cut them into small pieces. Mix with 1 teaspoon of cinnamon. For the filling, mix 50g of room-temperature margarine, 50g of sugar, and cinnamon (amount depending on how cinnamony you like it). Preheat oven to 225 degrees (convection oven) / 250 degrees (electric oven). Halve the risen dough and roll it out on a floured surface into a rectangle as small as possible. Spread half of the filling onto the dough with a spoon from the center and sprinkle half of the apple pieces on top, leaving the edges free. Roll the dough up long-handling and cut into 12 pieces. Place the pieces in paper baking cups in a muffin tin (silicone baking cups or just baking paper will work, too). If desired, let the dough rise for a few more minutes. Repeat the same steps with the remaining dough, filling, and apples. Bake in the center of the oven for 5-8 minutes (it’s best to stay here, as the cinnamon rolls will quickly overcook).