|4 tsp||ground cinnamon|
|40 g||active dry yeast|
|500 ml||oat milk|
|400 g||ground hazelnuts|
|flour (for dusting)|
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.
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.
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!