For the Dough

1. Make your oat milk lukewarm, not hot. Then add the yeast cube and the apple sauce and mix until well combined and the yeast cube has completely dissolved. 
2. In a large mixing bowl, add the flour, sugar and salt and mix until combined. 
3. Add the yeast/oat milk/applesauce mixture to the flour mixture. Also add the butter at this point.
4. Mix everything together (I use my hands) to make it into a dough. Make sure everything is very well combined and mixed evenly.
5. Coat another medium mixing bowl with a little bit of olive oil, put the dough ball in the bowl, and cover with a clean towel (standard kitchen towel is fine). Let sit for 45 minutes to 1 hour to rise. 

For the Filling:

while your dough is rising, you can go ahead and make the filling and the frosting.

1. Combine butter, cinnamon and agave in a small bowl and mix until combined. Slowly begin to add the sugar a bit at a time. The mixture should be spreadable, so if it is getting too thick, you can reduce the amount of sugar you add in. You can also add more if it’s too soft. 
2. Set aside.

For the Frosting: 

1. Combine butter, cream cheese, vanilla and lemon juice in a bowl. 
2. Using an electric mixer, mix until well combined. 
3. Slowly add powdered sugar until your desired consistency and sweetness is reached. I never use the same amount of sugar. I add it until the texture is smooth like a cake frosting but not quite as thick. This is all personal preference 🙂 
4. Put in fridge until you are ready to use it.

Assembly:

1. After about an hour, the dough will have at least doubled in size. 
2. Preheat the oven to 180 C/350 F
3. Take out the dough and put on a large well floured surface. Try to shape it in to a rectangle before starting to roll it out.
4. Roll out the dough, trying to keep a rectangular shape. The more even your shape is, the less you will waste in the end when cutting your rolls. Roll out the dough to about 1cm thickness (a little thicker is totally okay!)
5. Once it’s all rolled out, spread your filling on the dough. Try to spread it as evenly as possible. It should be able to cover at least 95% of the dough evenly.
6. Time to roll! Roll up your dough along one of the long sides making sure it’s not too loosely rolled. Slow and steady. 
7. When it’s all rolled up, it’s time to cut. My trick? Dental Floss! Sounds weird but it is honestly the best way to cut them. Cut a long piece of floss, center it under the dough to where you want to cut, and then criss-cross the string on top and slice it 🙂 
8. Repeat step 6 until you get to the end. You may need to discard the first and last depending on how it was rolled. 
9. Assemble the rolls in a baking pan, leaving only about 10 cm/2.5 inches space between them. 
10. Bake in the oven for about 45 minutes (checking them every 15 minutes or so as every oven is different and you don’t want them to burn or over-bake). Reminder: the outsides may be cooked, but since they are rolled up, it takes the centers a bit longer to cook through.
11. When they are done, take them out and immediately put the frosting on them! I just put a small spoonful on each one and watch it melt away 🙂 You can spread it on as well if you like.
12. And then, freaking ENJOY!