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 also milk- and lactose-free, so everyone — including those with dietary restrictions — can enjoy the simple happiness of a soft, flavorful treat.

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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 (I used Lindt)

  • 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 you don’t need to melt the butter in this version.

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

  3. Melt the margarine in the microwave. Add the brown sugar & cinnamon and whisk until fully combined.

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

  5. When the dough is ready, lightly flour your work surface. Roll out the 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. Then sprinkle the chopped hazelnuts, dates, and chocolate evenly over the filling.

  7. Grate the orange zest on top and finish with a generous pinch of sea salt.

  8. Starting from one of the long edges, gently roll up the dough into a log. Slice the roll into pieces about 5 cm thick, and place them in a deep baking pan lined with parchment paper. Arrange them close together, but leave some space in between to rise.

  9. Cover the pan and let the rolls rise until they’ve expanded and are puffed up, about 30–45 minutes.

  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 from the oven and transfer the buns to a cooling rack.