Gulungan Kayu Manis Coklat (Pilihan Cepat atau Semalaman)

Ini Gulungan Kayu Manis Coklat are the best Christmas breakfast to share with family. They are soft, big, fluffy, and require only one 20-minute rise. Plus you can make the dough overnight for a quick Christmas breakfast. Compared to classic cinnamon rolls, they are filled with cocoa powder and chocolate chips that melt in and create a lovely chocolate cinnamon bun.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

I love making cinnamon rolls, their soft dough, the rolling, even the cutting is cool and interesting. While I’ve made many versions, like my Gulungan Kayu Manis Sihat, Gulungan Kayu Manis Bebas Yis, Atau Roti Pisang Gulungan Kayu Manis, I’ve never made a very chocolatey version.

I decided to go for double chocolate: cocoa powder in the filling, boosted with chocolate chips inside and on the rolls. These cinnamon rolls are both simple to make and so delicious you won’t have to look at my storage tips!

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Gulungan Kayu Manis Coklat

Ini Gulungan Kayu Manis Coklat are the best Christmas breakfast to share with family. They are soft, big, fluffy, and require only one 20-minute rise. Plus you can make the dough overnight for a quick Christmas breakfast. Compared to classic cinnamon rolls, they are filled with cocoa powder and chocolate chips that melt in and create a lovely chocolate cinnamon bun.

5 dari 1 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 25 minit minit

Mengaktifkan Yis: 10 minit minit

Jumlah masa: 45 minit minit

Kursus: sarapan

Masakan: Amerika

Hidangan: 9 gulung

Kalori: 341.5 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 2 ¾ cawan Tepung serbaguna - (nota 1)
• ▢ 1 cawan Susu badam - (nota 2)
• ▢ 2 sudu teh Yis Kering Aktif
• ▢ 1 sudu teh Serbuk penaik
• ▢ 3 sudu makan Mentega Bebas Tenusu (Tanpa Garam) - cair (nota 3)
• ▢ ¼ cawan Gula Tebu Tidak Dimurnikan - (nota 4)

Pengisian

• ▢ 3 sudu makan Mentega Bebas Tenusu (Tanpa Garam)
• ▢ ⅓ cawan Brown Sugar
• ▢ 3 sudu makan Serbuk Koko tanpa gula
• ▢ 2 sudu teh Kayu manis
• ▢ ⅓ cawan Cip Coklat Mini - (nota 5)

Berkhidmat

• ▢ ⅓ cawan Gula serbuk
• ▢ 2 sudu makan Yogurt Berasaskan Tumbuhan - (nota 6)
• ▢ 2-3 sudu makan Cip Coklat Mini

arahan

• Panaskan ketuhar hingga 350 °F (180 °C). Alas pinggan pembakar 9 inci dengan kertas parchment. Sapukan sedikit minyak pada kertas pembakar dengan semburan minyak masak. Ketepikan.
• In a small bowl, add the lukewarm almond milk (at about 98 °F or 37 °C) and sugar and sprinkle the active dry yeast on the top. Stir with a wooden spoon, cover, and set aside for 5-8 minutes to activate the yeast. It should look foamy.
• Meanwhile, in a large mixing bowl, add the all-purpose flour, baking powder, and melted butter. When the yeast is ready, add the activated yeast to this bowl.
• Stir with a rubber spatula or use the dough hook attachment of a stand mixer. If working the dough by hand, lightly oil your hands, and knead it to form a ball. If it is too wet, add a bit more flour. If it's too dry, add more almond milk. Knead for 2-3 minutes until a soft dough ball forms.
• Place the dough in a large oiled glass bowl, seal it tight with plastic wrap, and add a warm kitchen towel on the top. I warm the towel on a towel rack to help rise faster. Set it aside for 20 minutes. See the recipe note below for the overnight preparation tips.
• Lightly flour a work surface, and place the dough on it. Sprinkle extra flour on top of the dough, and roll it into a 13-inch x 10-inch rectangle shape.
• Sapukan mentega yang telah dilembutkan secara merata ke atas segi empat tepat.
• In a small bowl, whisk cocoa powder, cinnamon, and sugar. Sprinkle the mixture and press it evenly onto the buttered dough.
• Sprinkle mini chocolate chips all over the surface and press to adhere.
• Roll the dough from the short side to form a cylinder.
• Use a serrated knife or an unflavored dental floss string to cut 9 even pieces from the cylinder.
• Letakkan setiap gulungan dengan pusaran menghadap ke atas di atas dulang pembakar yang telah disediakan.
• Bakar gulungan selama 25-30 minit pada suhu 350 °F (180 °C) sehingga bahagian atas berwarna perang keemasan.
• Let the rolls cool down at room temperature in the pan for 20 minutes, then on a wire rack before icing.
• Untuk menyalut, kacau gula tepung dengan yogurt bebas tenusu dan sedikit susu badam jika terlalu pekat, dan renjiskan di atas gulungan kayu manis yang telah disejukkan.
• Sprinkle extra mini chocolate chips on top.

Nota

Nota 1: You can swap the all-purpose flour for white spelt flour or white whole wheat flour. The recipe doesn’t work with oat flour or almond flour. For a gluten-free version, use my panduan penukaran bebas gluten.

Nota 2: Any milk can be used, like soy milk, oat milk, or regular milk if you use dairy in your kitchen, we don’t.

Nota 3: You can use margarine too, or if you use dairy at home, butter should work fine.

Nota 4: Any crystal sweetener can be used, like unrefined cane sugar, coconut sugar, or brown sugar.

Nota 5: Mini chocolate chips distribute better on the dough, but if all you have are regular chocolate chips, you can chop them into smaller pieces.

Nota 6: Any yogurt can be used.

Pada Suhu Ambien: You can store the baked cinnamon rolls in an airtight container in the fridge for up to 4 days.

Cinnamon Roll Overnight Preparation: You can make the dough up to 24 hours before. Place the dough in a large oiled glass bowl and seal it with plastic wrap. Refrigerate it overnight and remove the bowl from the fridge 1 hour before using. Knead the dough again on a floured surface to soften it, adding a bit of flour if too sticky, then roll it, fill it, and bake it following the recipe instructions above. You can also prepare the cocoa filling the day before and store it in the pantry for the next day.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1roll | Kalori: 341.5kcal | Karbohidrat: 55.8g | Protein: 5.6g | Lemak: 13.2g | Lemak tepu: 4.3g | Lemak tak jenuh ganda: 2.7g | Lemak tak jenuh tunggal: 5.3g | Lemak trans: 1.4g | Natrium: 149.7mg | Potasium: 155.8mg | Serat: 3.1g | gula: 18.2g | Vitamin A: 7.3IU | Vitamin B12: 0.02Pg | Vitamin C: 0.5mg | Vitamin D: 0.04Pg | Kalsium: 90.9mg | Iron: 2.9mg | magnesium: 39.5mg | Fosforus: 100mg | zink: 0.8mg

Bahan dan Pengganti

This recipe takes a few ingredients, but all of them are fairly standard and you probably already have them in your kitchen.

• Tepung serbaguna – Flour makes the structure of the dough, resulting in soft and fluffy rolls. You can also use white spelt flour or white whole wheat flour. For a gluten-free version, use my panduan penukaran bebas gluten.
• Susu badam – Almond milk activates the yeast and binds the dough. You can use any dairy-free milk, like soy milk, oat milk, or cashew milk.
• Yis Kering Aktif – Yeast leavens the dough, creating airy and soft rolls. It might work with Instant yeast but you’d have to reduce the quantity slightly and skip the proofing, but I haven’t tried this.
• Serbuk penaik – Baking powder speeds up the rising process, making the rolls fluffier in a shorter time.
• Mentega Bebas Tenusu – This adds moisture and a rich buttery flavor. You can also use margarine or coconut oil. If you eat dairy, it should work fine with butter.
• Gula – Sugar feeds the yeast and sweetens the dough. You can also use coconut sugar, brown sugar, or unrefined cane sugar.
• Brown Sugar – Brown sugar is used to sweeten the filling and it caramelizes slightly when baked. You can also use coconut sugar or maple sugar.
• Serbuk Koko tanpa gula – Cocoa powder brings the chocolate flavor to the filling. Carob powder might work fine as well.
• Kayu manis – Cinnamon adds the classic Christmas flavors you expect from a cinnamon roll and boosts the chocolate flavor.
• Cip Coklat Mini – Chocolate chips make the filling more gooey with melty chocolate pockets. You can also use finely chopped dark chocolate or vegan chocolate chunks.
• Gula serbuk – I use powdered sugar for the glaze. You can also use coconut powdered sugar or sugar-free alternatives.
• Yogurt Berasaskan Tumbuhan – I use yogurt for the glaze. You can use any type of plant-based yogurt like coconut yogurt, almond yogurt, or cashew yogurt.

How to Make Chocolate Cinnamon Rolls

These cinnamon rolls are as easy to make as my Gulungan Kayu Manis Vegan, but they can be made even faster. Here are pictures of all key steps.

Combine the dry dough ingredients in a mixing bowl.

Activate the yeast in a small bowl by adding it to lukewarm almond milk

Combine the cinnamon, coconut sugar, and cocoa powder in a mixing bowl.

Incorporate the wet ingredients into the dry ingredients and knead the dough until it forms a ball. Let it rise for 20 minutes.

Roll the dough into a large rectangle with a rolling pin.

Spread the melted plant-based butter on the rolled dough.

Sprinkle on top the cinnamon-cocoa-sugar mixture and add mini chocolate chips.

Roll the dough from the short side and cut it into 9 rolls with unflavored dental floss.

Place the rolls into a square baking dish lined with parchment paper.

Bake the rolls for 25-30 minutes at 350 °F (180 °C) and let them cool down before glazing.

Petua Membakar Carine

I have a few more tips for you to make the best cinnamon rolls.

1. Perkara Suhu – Ensure the almond milk is lukewarm (around 98°F/37°C) to activate the yeast without killing it. Use a kitchen thermometer for accuracy.
2. Jangan Terlalu Kerja Doh – Knead just enough to form a smooth ball; over-kneading can make the rolls dense.
3. Flour Your Tools – Lightly flour the rolling pin and work surface to prevent the dough from sticking.
4. Ensure Even Butter Distribution – Soften the butter thoroughly before spreading it to avoid tearing the dough.
5. Mind the Filling Placement – Leave a small margin around the edges of the dough when applying the filling (like on a pizza) to prevent it from spilling during rolling.
6. Use Dental Floss to Cut – Unflavored dental floss slices through the dough cleanly without squishing the rolls.
7. Monitor Rising Time in Cooler Kitchens – If your kitchen is cool, place the dough near a warm appliance (like a preheating oven) to ensure proper rising. You can also leave it in an oven at about (around 98°F/37°C).
8. Adjust Bake Time for Oven Variations – Check for golden tops around the 25-minute mark to avoid overbaking.
9. Persediaan Terlebih Dahulu – For Christmas morning convenience, make the dough and filling the night before and refrigerate.
10. Customize the Glaze – Add a splash of vanilla extract or a pinch of espresso powder to the glaze for added flavors.
11. Berkhidmat: These rolls are best served slightly warm to enjoy the melty chocolate. Reheat leftovers briefly in a microwave or oven.
12. Pada Suhu Ambien: Store in an airtight container in the fridge sehingga 4 hari. To freeze, wrap each roll individually and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Lebih Banyak Resipi Gulungan Kayu Manis

If you like this recipe, I have many more rolls for you:

Gulungan Kayu Manis Sihat

Gulungan Kayu Manis Ubi Keledek

Gulungan Kayu Manis Bebas Yis

Roti Pisang Gulungan Kayu Manis