SweetNina Beckerslactosefree

Chocolate Orange Cinnamon Buns

SweetNina Beckerslactosefree
Chocolate Orange Cinnamon Buns

These buns are a variation on the classic cinnamon buns. I love the combination of dark chocolate & orange. This combined with roasted hazelnuts are a perfect match for the Christmas holidays (If you’re lucky: near the wooden fire).

These buns are milk & lactose free. So that people with this condition can also enjoy the happiness of tasting a soft bun. 

48366943_332901577313427_6168334332894117888_n.jpg
48390165_2042432909380300_3725493411810115584_n.jpg

Dough

  • 500 g all-purpose flour

  • 1 teaspoon of salt

  • 12 g dried yeast

  • 200 g oat-milk

  • 1 egg

  • 100 ml sunflower oil

  • 80 g sugar

  • 1 teaspoon of vanilla extract

Filling

  • 100 g melted margarine

  • 50 g dark brown sugar

  • 5 soft medjoul dates

  • 1 teaspoon of ground cinnamon

  • 100 g toasted hazelnuts

  • 100 g orange dark chocolate

  • zest of 1 orange

  • pinch of sea salt

Extra materials: Food processor (e.g Kenwood) with dough hook, scale, brush, dough roller

Directions:

  1. For the dough check out my Cinnamon Buns content. The directions for the dough are exactly the same. Except for the butter which you don’t have to melt.

  2. While the dough is rising you can start with the filling.

  3. Melt the margarine in the microwave. Add the brown sugar & cinnamon and whisk till corporate.

  4. Chop the dark orange chocolate, hazelnuts & soft dates into chunks.

  5. If you’re ready for the buns make sure to flour your work surface! Now roll out your dough into a rectangle approximately 3 cm thick.

  6. Spread the margarine-brown sugar filling over the dough, leaving a narrow margin around the edges uncovered. On top of the filling spread out the chopped toasted hazelnuts, dates & chocolate.

  7. Grate the zest of the orange over the filling and sprinkle with a good amount of sea salt.

  8. Starting with a long edge, gently roll up the dough. Slice the rolls +/- 5cm thick and set them in a deep baking pan lined with baking paper. Put them close to each other.

  9. Cover the plate, and allow the rolls to rise until they have grown into each other and are puffed up (about 30 – 45 min).

  10. Uncover the plate, and bake the buns for 15- 20 minutes in a preheated oven at 180°C, till they’re a deep golden brown. You can rotate the tray during baking so they can get evenly golden brown all over.

  11. Remove the plate from the oven and place the buns on a cooling rack.