Chocolatey Hazelnut Sticky Buns

I have been so excited about the feedback and inspiration that the sticky buns have generated that I decided that we need one more take at these… something hazelnut – something chocolatey.

Comments from Instagram and Facebook have been streaming in letting me know that you all are LOVING these sweet treats, and that is fantastic – I love knowing what YOU love!

By the way, if you have not “liked” Sweet n’ Savory Life on Facebook, check me out over there! It’s a good way to keep in touch as I provide you with recipe updates.

We can even chat some if you have questions or comments.

~Anywho~

Taking a look at the kitchen forecast for next month, I am going to begin a whole month of delicious savory dishes to balance out our sweet teeth a bit (I know, I know), but I promise it will be delicious, taste bud teasing, and a lot of fun.

We have gluten free vegan pizza coming up, tofu scrambles, and other yummy recipes that I am excited about sharing.

Until then, here is another sticky bun for you, using the Bob’s Red Mill products, as we have been doing all month. A completely satisfying product.

Chocolatey hazelnut sticky buns.

I know. Sounds phenomenal right?

Look at them…

With all of the craze about Nutella and that hazelnut-chocolate goodness, I thought I would share with you a gluten free and vegan sticky bun that uses both ingredients!

I say chocolate (or carob) and hazelnut belong together now – I am a believer!

I have sub’ed out the chocolate for carob, which tastes the same essentially. Feel free to do what you want with these.

They are so rich and decadent – Just flawless gluten free goodness.

Ingredients:

Dough
3/4 c Bob’s Red Mill (BRM) white rice flour
1/2 c BRM brown rice flour
1 cup BRM potato starch
3/4 c BRM tapioca starch
2 1/2 tsp guar gum
1 tbsp ground cinnamon
1/2 tsp sea salt

1 tbsp active dry yeast + 1/2 tbsp cane sugar + 1/4 c warm water (allow to sit for 10 minutes)

3/4 c warm dairy-free milk + 1 tsp apple cider vinegar
1/4 c + 1 1/2 tbsp brown sugar
1/3 c shortening, melted
1/4 c vegan butter, melted (I use Earth Balance)
1/4 c + 2 tbsp plain dairy free yogurt
1 tsp pure vanilla extract

Filling
1/2 c sweetened carob chips, semi-melted
3 cane sugar (or light or dark brown sugar)
3 tbsp vegan butter, melted
1 tsp ground cinnamon

Chocolatey Hazelnut Glaze
1/2 c vegan butter
1/2 c cane sugar
1/4 c dairy-free milk
2-3 tbsp Bob’s Red Mill carob powder
2 tbsp pure maple syrup
1/2 tsp ground cinnamon
1/2 c hazelnut pieces

Yields 12 serving sized sticky buns.

Directions:

For the directions, please see my other post on —> Caramel Pecan Sticky Buns <—

Enjoy these, and let me know what you think! As I said, I love receiving comments because it keeps me knowing your thoughts, and what you like.

About Bella McKenzie

Bella McKenzie
  • Bella says:

    For a correction that a reader informed me of, the filling should have: 3 Tbsp cane sugar (or light or dark brown sugar) as a correction to the above :) Happy baking!

    ~Bella

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