Sticky Toffee Cinnamon Swirl Buns! Yes, Oh Yes, lactose free!

One Easter on the Gold Coast of Australia (casual), a certian best friend of mine made these beauties for me. That was back when I could consume normal butter – so below is the adapted recipe I have worked on, and pictures from the experiment.

Topped with sticky toffee sauce and walnuts the completed cinnamon swirled buns.

Topped with sticky toffee sauce and walnuts the completed cinnamon swirled buns.

I should note on that day we ate them for breakfast, lunch, and dinner.

We consumed the entire tray, we ate nothing else. We needed a little cheering up I seem to remember.

It was intense. A lot of sugar.

INGREDIENTS

For the Dough

1/4 cup warm water (40°c)

1 (1/4-ounce) package active dry yeast

1/3 cup sugar

3/4 cup lactose free milk (I use this one – fresh semi skimmed)

4 Tbsp. diary free butter, plus more for greasing (I use this one – sunflower spread)

3 large egg yolks

1 Tbsp. finely grated orange zest (I used more because I love citrus flavours about  3 Tbsp and a tiny bit of juice)

1 1/4 teaspoon. salt

4 to 4 1/4 cups all-purpose flour, plus more for dusting

For the Filling

1/2 cup firmly packed light brown sugar

1 Tbsp. ground cinnamon

4 Tbsp. diary free butter

For the Topping

3/4 cup firmly packed light brown sugar

4 Tbsp. diary free butter

3 Tbsp. honey

1 Tbsp. light corn syrup

1 1/2 cups (6 ounces) coarsely chopped pecans

METHOD

1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

Add lactose free milk, diary free butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).

Proving the dough in the warm 'plate warmer draw'.

Proving the dough in the warm ‘plate warmer draw’.

After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

Bun dough waiting for 20 mins while making the filling

Bun dough waiting for 20 mins while making the filling

2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

3 Roll dough out into a 12″ x 18″ rectangle. Brush with melted diary free butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 ish slices

4 Make the topping. In a 1-quart saucepan, combine brown sugar, diary free butter, honey and corn syrup over low heat; stir until sugar and diary free butter are melted. Pour mixture into a greased 9″ x 13″ pan and sprinkle pecans on top.

5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

Ready to bake.

Ready to bake.

6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 190°c. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately  invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

 

YUM.

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