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Cinnamon rolls con pasta acida

Behold, I am new here! After a series of adventures and recipes you can not :-( I'm back on track.

This is one of the recipes that have succeeded well.

I love cinnamon and I love these cakes Americans. Of course the original version is full of butter, milk and eggs, but this is my vegan version with sour dough.



Cinnamon rolls

• 250 g sourdough
• 250 gr flour 2 tablespoons soy flour 1 tablespoon malt
• 50 g margarine 5 tablespoons brown sugar For the

filling

• margarine
• brown sugar cinnamon

to refresh the sour dough with flour and malt and inflate it all night.

Add the soy flour, margarine and sugar, mix well and then swell for 4 more hours at least.

Spread the dough with a rolling pin, so as to obtain a rectangle.

Spread the dough a bit 'of margarine and then sprinkle with sugar and cinnamon. Roll in order to get a nice tight roll and cut into thick slices.

If you have a muffin pan you can put each slice in place of the muffin, or spread out the slices on a baking sheet normal.

Bake at 180 degrees in preheated oven for 20 minutes.