Slightly heat the oat milk on the stove but be careful to make it only lukewarm NOT hot. Add yeast and sugar and let it sit for about 15 minutes.
Now in a bowl combine flour, salt, coconut oil and the yeast milk and knead well with your hands until you have an even dough. Cover with a kitchen towel and let it rise for about one hour.
Preheat your oven to 190°C.
Mix coconut sugar and cinnamon for the filling. After one hour is over roll out the yeast dough to a big rectangle and evenly spread the cinnamon-sugar-mixture on top.
From the long side roll up the dough and cut down slides (which will be your cinnamon rolls after baking).
Place the slides closely next to each other on a baking tray lined with parchment paper. Bake for approx. 20-25 minutes and let them cool down afterwards. If you like you can add the glaze on top.
Notes
*Raw cane sugar can be substituted with coconut sugar but the dough will get much darker.**You can get really creative with the filling e.g. adding chopped hazelnuts or apples or replace part of the sugar with date paste.