Stand mixer with a dough hook attachment

8 x 8 baking dish

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1. Activate yeast: In the bowl of a stand mixer, combine warm oat milk, sugar and yeast and set aside until frothy.
2. Combine dry ingredients: While the yeast is activating, combine dry ingredients. In a separate large bowl, mix together all-purpose flour, salt, chia seeds and color powders until well combined.
3. Form dough: Mix in melted butter with the yeast mixture on low speed for 10-15 seconds. Slowly mix in dry ingredients with wet ingredients on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
4. 1^st proof: Remove dough and form a dough ball. Place the dough in a clean bowl, cover and proof the dough for 60-90 minutes or until (almost) double in size.
5. Prepare cinnamon butter: While the dough is proofing prepare the filling - Whisk or beat together all cinnamon butter ingredients until smooth and well combined. Set aside.
6. Prepare  an 8x8 baking dish and set aside.
7. Roll dough using a rolling pin: Punch the air out of the dough and using a rolling pin, roll the dough into a large square or rectangle, about the size of a medium pizza.
8. Spread cinnamon butter: Using an icing knife or the back of a spoon, spread cinnamon butter onto the dough, leaving ½ inch of space around the edges.
9. Cut dough: Using a pizza cutter or knife, cut the dough vertically five times forming 6 long rectangles. Further cut the dough in half, horizontally, forming 12 rectangles.
10. Hand roll dough: Working with one rectangle at a time, start from one end and gently roll the dough inwards forming swirls with every completed rotation. Place the rolled dough into the prepared baking dish with the crease side facing down. Follow the same process and roll the remaining rectangles.
11. 2^nd  proof: Cover the rolls with a kitchen towel and set aside for 45-60 minutes.
12. Bake: When ready to bake, preheat oven to 350 deg. F. Brush the rolls with melted butter and bake for 30-35 minutes on the middle rack. Oven temperatures vary, hence baking times can also vary. Once ready, the rolls should be lightly crisp on the top and golden-brown on the bottom. The rolls should also sound hollow when you tap on them.
13. Cool: Allow the rolls to cool in the baking dish for 15 minutes and transfer them onto a wired rack to cool to room temperature before serving.