Swedish cinnamon rolls

Preparation

• 1
  Warm up the oat drink and dissolve the yeast and sugar in it. Add more dough ingredients and knead well. Let rise for an hour.
• 2
  Mix sugar with cinnamon. Roll out the dough on a floured work surface to a thickness of about 5 mm (approx. 40 x 30 cm). Spread with Mazola® and spread the sugar-cinnamon mixture on top. Roll up the dough from the long side and use a sharp knife to cut slices about 3 cm thick.
• 3
  Line the baking tray with baking paper and spread the snails on it, leaving some space between them. Let rise for another 30 minutes. Bake in the oven.
• 4
  Mix powdered sugar with liquid and spread over the cooled cinnamon rolls.
• 5
  Top/bottom heat: 180° Circulation: 160° Baking time: approx. 20 minutes Preparation time: approx. 30 minutes (without waiting time)
• 6
  If you like it fruity, add a few dried dates, cranberries or raisins to the dough.