Warm the 250 ml plant milk and 60 ml vegan butter on the stovetop until lukewarm; do not let the mixture become hot.

Whisk the instant yeast into the lukewarm plant-milk mixture until evenly dispersed.

Add the 440 g wheat flour and 3 tbsp granulated sugar to the bowl; stir until a shaggy dough forms.

Knead the dough on a clean work surface until it becomes soft and smooth.

Cover the dough with a clean kitchen towel and let it rest for 30 min at room temperature.

Wrap the rolling pin completely in aluminum foil to create a heat-safe mold for the dough.

Roll the rested dough into an even sheet, then cut it into strips approximately two fingers wide.

Roll the dough-wrapped pin gently over the work surface to help the strips adhere together.

Melt the remaining vegan butter, then combine 4 tbsp granulated sugar with 2 tsp ground cinnamon.

Brush the shaped dough with melted vegan butter and coat it evenly with the cinnamon sugar.

Preheat the oven to 180°C / 350°F and place the dough-wrapped rolling pin over or on a baking tray.

Bake for 20 to 30 min until the pastry is golden brown and the sugar coating is caramelized.

Allow the Baumstriezel to cool briefly, then carefully slide the rolling pin out of the center before serving.