Make a batch of vegan buttermilk. Melt the vegan butter in a saucepan or microwave.

Add the melted butter and vanilla extract to the vegan buttermilk and mix.

In a stand mixer bowl, whisk together the flour, sugar, yeast, and salt.

Pour the buttermilk mixture into the dry ingredients.

Knead the dough on medium speed for 5-7 minutes until it forms a ball. If it is too sticky, knead in 1-2 tablespoons of flour.

Lightly grease a bowl and place the dough ball inside. Cover tightly with plastic wrap and let it proof in a warm place for 1-2 hours until it doubles in size.

Meanwhile, add the raw pistachios, sugar, and cinnamon to a food processor and blitz to a powdery consistency. Set aside.

Punch the air out of the dough and roll it out into a large rectangle (about 11"x16").

Spread the pistachio cream over the dough, then sprinkle the pistachio sugar-cinnamon mixture on top.

Mark the log into 9 portions and cut it into strips. Roll each bun or use unflavored tooth floss to cut the log.

Place the buns in a lined baking dish and cover with plastic wrap or foil. Let them proof for another 1-2 hours until they rise and double in size.

(Optional) Whisk together the oat cream and pistachio butter and pour it over the proofed rolls.

Preheat the oven to fan-forced 160°C/320°F or conventional 180°C/356°F.

Bake for 30-35 minutes until the tops are light golden brown. Cool for 15 minutes.

Whisk together the glaze ingredients until smooth and swirl on top of the warm buns.