Swedish cinnamon roll cake

The classic with a twist

This traditional cake combines the most delicious autumn flavors:
Cinnamon rolls filled with vanilla cream are crowded together in the baking tin.
(This recipe is also suitable for individual cinnamon rolls!)

Ingredients for 10 people - Dough:
40 g vegan margarine and some margarine for the mold
125 ml plant milk
15 g fresh yeast (or 7 g dry yeast)
25 g sugar
1 pinch of salt
1 tsp cinnamon powder
210 g wheat flour and some flour for the work surface

Vanilla cream:
150 g oat milk
1 tbsp potato starch
1 pinch of salt
1/2 teaspoon vanilla powder or 2 teaspoons vanilla paste
2 tablespoons sugar
10 g vegan margarine

For the filling:
40 g room temperature vegan margarine
15 g sugar
1/2 tbsp cinnamon powder

To garnish:
some plant milk for brushing
some granulated sugar, sugar or some chopped almonds for sprinkling

Preparation:
For the dough, melt the margarine in a small saucepan over low heat and stir in the plant-based milk. Allow the mixture to cool to lukewarm (approx. 37°C).
Crumble the yeast into a large bowl, add the milk mixture and stir until the yeast is completely dissolved.
Add the sugar, salt, cinnamon, and about two-thirds of the flour and mix thoroughly until you have a smooth dough. Knead the dough in the bowl by hand for about 5 minutes, gradually adding the remaining flour and kneading. The dough should be smooth and slightly sticky. Form into a ball, flatten, and cover the bowl with a clean kitchen towel. Let it rise in a warm place for about 45 minutes.
For the vanilla cream, combine the oat milk and potato starch in a saucepan and heat over medium heat. Allow to thicken, stirring constantly. Remove from heat and thoroughly stir in the salt, vanilla, sugar, and margarine. Allow to cool completely.
For the filling, mix the margarine, sugar and cinnamon in a small bowl and set aside.
Roll out the dough on a lightly floured surface into a 30 x 25 cm rectangle. Spread the filling evenly on top, smooth it out, and roll up the dough rectangle from the long side. Using a sharp knife, cut the dough into ten equal pieces.
Grease a 20 cm diameter baking pan. Place the cinnamon rolls cut-side up in the pan. Leave some space between them, as the dough pieces will expand during baking. (If all the cinnamon rolls don't fit in the pan, place the remaining rolls on a baking sheet lined with parchment paper.)
Cover the pan with a clean kitchen towel and let the cinnamon rolls rise for 30 minutes. Preheat oven to 200°C.
Make a small indentation in the center of each cinnamon roll and fill the indentations with vanilla cream using a piping bag or spoon.
Brush the cinnamon rolls with plant-based milk and sprinkle with granulated sugar, sugar and chopped almonds.
Bake in the lower half of a preheated oven for about 30 minutes until golden brown. (Baking time will be slightly reduced if baked on a baking sheet.)
Remove the cake from the oven and let it cool in the pan. The cinnamon roll cake tastes best the same day. Alternatively, it can be stored in the refrigerator for a few days or frozen.

A recipe from the book SWEDISH MAGIC by Sofia Nordgren.