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Start by melting the margarine and oat milk in a little saucepan. Allow to cool down to approx. 42 C (or according to the activation temperature of your dry yeast).
Mix in the dry yeast and allow to dissolve.
Open and grind the seeds from your cardamom pods with a pestle and mortar.
Mix the margarine and oat milk mixture, cardamom, sugar and salt in a big mixing bowl. Add the flour little by little and knead for about 10 minutes.
Cover the dough with a clean tea towel and allow it to rest for one hour.
Meanwhile prepare your filling by combining the margarine, coconut sugar, and cinnamon.
Roll out your dough and shape it into a rectangular shape. Add the filling spreading it out using a spatula. Fold the dough, cut it, and shape it into buns.
Place on a baking sheet and allow to rest for another 40 minutes under a tea towel.
Before baking brush the buns with the syrup and yogurt mixture and decorate with pearl sugar and seeds.
Bake for approx. 10 minutes at 200 C.