This recipe has been veganized, whole-wheat-ified, and converted for use with dry yeast. And, of course, translated. Note that you are not making two doughs, the reparation is to be worked into the fast dough at step 3.

Quick dough:
1 packet rapid rise dry yeast (1/4 oz = 7 g)
250 ml soymilk, heated to 120 - 130 F.
100 g granulated sugar
350 g whole wheat flour

Reparation:
250 ml room temperature soymilk
150 g granulated sugar
200 g vegan butter, cut into pieces
10 g salt (approx 2 tsp salt)
750 g whole wheat flour
Egg replacer for 1 egg

Filling:
200 ml apple sauce
100-150 g marzipan, grated
OR
100 g softened vegan butter
75 ml sugar
1-2 Tbsp ground cinnamon

Decoration:
Sugar syrup

1. Mix dry yeast with quick dough sugar and flour. Add the hot soymilk, then work into an elastic dough, approx 5 minutes of mechanical kneading or 10 minutes by hand.
2. Cover the quick dough and let rise in a warm place until doubled, about 30 minutes.
3. Add the ingredients for the reparation and again work into an elastic dough, about 10 minutes mechanically or 15 minutes by hand. Don't skimp here! When you are done, you should be able to pull out the dough into a thin membrane without it breaking.
4. Cover the dough with plastic wrap and let rest for 30 minutes.
5. Make sugar syrup while you wait.
6. Make cinnamon buns out of the dough. Let rise for 10 minutes. Bake in the middle of the oven at 250 C until the buns are just beginning to brown. Brush with sugar syrup when you take them out to make the surface shine.