about 40 large buns

50 g fresh yeast

400 ml "milk" from oatmeal

840 g all-purpose flour 

180 g sugar (preferrably home made vanilla sugar if you have it)

1 tsp salt

2 tsp ground cardamom

175 g dairy-free margarine, at room temperature, in thin slices

Filling: 

150 g dairy-free margarine, at room temperature

150 g sugar

cinnamon

To decorate: 

Golden syrup or honey

pearl sugar

Crumble the yeast into a bowl. Add the oatmeal milk and half the flour and work into a soft dough. Leave to rise for two hours, covered. Add in the rest of the flour along with the sugar, salt, cardamom and the margarine. Work into a smooth and supple dough. 

Place the dough on a floured surface, cover with a tea towel and leave to rise for 30-60 minutes. 

Mix margarine and sugar for the filling - beat well until fully combined. 

Divide the dough into two equal parts. Roll each into a large rectangle, about 2 mm thick. Spread with the filling and dust with lots of cinnamon. Roll, starting at one of the long edges, into a tight roll, and slice. Place each slice in a paper liner, or in a buttered oven-proof dish. Leave to rise for 30 minutes. 

Drizzle with a little golden syrup or honey, and decorate with pearl sugar. 

Bake at 250°C for about 8 minutes.