Ingredients
Made with
For the dough:
(8-9 cinnamon rolls)
125 g of type 1 flour
125 g of type 0 flour
180 g Bio Drink Soya Natural
30 g of brown sugar
25 g of coconut oil
4 g of salt
4 g of fresh yeast
For the filling:
2 Bio Rice Dessert Chocolate
100 g of chopped walnuts
2 teaspoons of cinnamon
5-6 crushed plain biscuits
A pinch of salt
Bio Drink Soya Natural as needed
Preparation
In a bowl, pour the Bio Soya Drink Natural, dissolve the yeast and sugar in it, and mix. In another bowl, combine the two types of flour and salt, then add the liquid mixture and start kneading by hand. Add the coconut oil and continue kneading until you have a smooth, homogeneous dough. Let it rise until it doubles in size. Once risen, roll out the dough with a rolling pin into a large rectangle about 1 cm thick.
Using a spatula, spread the Bio Rice Dessert Chiocolate over the entire surface of the dough, leaving a 0.5 cm border. Sprinkle the cinnamon, chopped walnuts, and crushed biscuits evenly over the top. Roll up the dough tightly into a long cylinder. Cut it into slices about 5-6 cm thick and place them on a baking tray lined with parchment paper, leaving some space between each roll. Let them rise again until doubled.
Brush the cinnamon rolls with a bit of Bio Soya Drink Natural and bake at 170°C for about 18-20 minutes. Remove from the oven and let them cool slightly before serving.
