INGREDIENT
Dough
65g granulated sugar (gula pasir)
3g instant yeast (ragi instan)
200 ml milk (susu)
1 tsp vanilla extract
500g bread flour (tepung protein tinggi)
3 tbsp cocoa powder (coklat bubuk)
1/2 tsp salt (garam)
70g unsalted butter (mentega tawar)
Filling
50g unsalted butter (mentega tawar)
70g brown sugar
1 tbsp cinnamon powder (bubuk kayu manis)
Chocolate Glaze
75g dark chocolate
3–5 tbsp milk (susu)
1 tbsp butter (mentega) - optional
SERVING
9 pieces
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INSTRUCTIONS
Combine the warm milk, yeast, and half of the sugar. Stir gently and let it sit for about 10 minutes until the yeast becomes foamy and activated.
Add the remaining sugar, eggs, and vanilla extract. Mix until well combined.
Add the flour, cocoa powder, and salt. Knead the dough until it starts to come together. Then add the butter and continue kneading until the dough becomes smooth, soft, and elastic.
Cover the dough with a cloth or plastic wrap and let it rise for about 1 hour, or until doubled in size.
For the filling, mix the softened butter, brown sugar, and cinnamon powder until combined into a spreadable paste.
Once the dough has risen, gently deflate it and roll it out into a rectangle. Spread the filling evenly over the dough, then roll it up tightly.
Cut into 9 pieces and place them in a buttered baking pan.
Let the rolls proof again for about 30 minutes until puffy and expanded.
Brush the tops with milk (optional), then bake at 180°C for 25–30 minutes until baked through.
For the glaze, mix melted chocolate, warm milk, and butter (optional for a thicker and creamier texture). Stir until smooth, then pour over the warm cinnamon rolls
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Campurkan susu hangat, ragi, dan setengah bagian gula. Aduk perlahan lalu diamkan selama sekitar 10 menit hingga ragi aktif dan berbusa.
Tambahkan sisa gula, telur, dan vanilla extract. Aduk hingga tercampur rata.
Masukkan tepung terigu, cokelat bubuk, dan garam. Uleni adonan hingga mulai menyatu. Setelah itu, tambahkan mentega dan lanjut uleni hingga adonan kalis, lembut, dan elastis.
Tutup adonan dengan kain atau plastic wrap, lalu diamkan selama sekitar 1 jam atau hingga ukurannya mengembang dua kali lipat.
Untuk isian, campurkan mentega lembut, brown sugar, dan bubuk kayu manis hingga menjadi pasta.
Setelah adonan mengembang, kempiskan perlahan lalu gilas membentuk persegi panjang. Oleskan isian secara merata di atas permukaan adonan, kemudian gulung rapat.
Potong adonan menjadi 9 bagian, lalu susun di loyang atau pan yang sudah dioles mentega.
Diamkan kembali selama sekitar 30 menit hingga cinnamon roll terlihat lebih mengembang.
Oles permukaan adonan dengan susu (optional), lalu panggang di oven suhu 180°C selama 25–30 menit hingga matang.
Untuk glaze, campurkan cokelat leleh, susu panas, dan mentega (optional jika ingin tekstur lebih kental dan creamy). Aduk hingga halus, lalu tuang di atas cinnamon roll yang sudah matang
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Watch the short recipe video on my social media