Warm the oat drink and dissolve the yeast in it.
Mix the other ingredients into the dough and knead the mass well.
The dough is meant to be sticky.
Leave the dough to rise for 1 hour.
Mix butter, brown sugar and cinnamon in a small bowl and put to one side.
Knead the dough again with some flour on the table.
Roll out the dough so that it is approximately 40×50 cm and coat the dough with the cinnamon butter.
Roll up the dough, starting at the short end, so that it ends up being a 50 cm long roll.
Cut the dough into approximately 4 cm thick slices, which should end up with about 12 pieces.
Place them in the cake form.
Let the rolls rise for about 30 minutes in the cake form, before baking them for 12-15 minutes at 200 C with the lid on and an additional 15 minutes without the lid.
Mix icing sugar into the espresso and toppings.