@nessrine_ugc_creatrice: انشالله كل عام حيين بخير عيد 2026 #aid #2026 #عيد #famille #غربة

Nessrine 🧿🇹🇳🇫🇷
Nessrine 🧿🇹🇳🇫🇷
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Saturday 21 March 2026 18:08:18 GMT
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tayssirmaaloul1
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Biscoff cookie butter cinnamon rolls  Dough: 400g warm milk (1 + 2/3c)  2 1/4tsp instant yeast (or active dry) 45g melted butter (3tbsp +1tsp) 2tbsp sugar 1tsp salt 1 beaten egg 675g bread flour (5 1/2c +2tbsp)  Filling: 1 stick softened butter  1c brown sugar 1/4c cookie butter (melted ish 10sec) 2.5tbsp cinnamon 1tsp vanilla extract or vanilla bean paste Cookie butter frosting: 4tbsp softened butter 4oz softened cream cheese 1/4c cookie butter  2 1/2c powdered sugar 1-2tbsp heavy cream  Dash of salt if using unsalted butter Combine the warm milk, yeast, and sugar. If you were using active dry yeast, allow this to bloom for 10 minutes. If you’re using instant yeast, then there’s no need to bloom. Add the remaining ingredients and knead for five minutes. Shape into a ball and cover and allow to rise for an hour to an hour and a half until doubled in size.  Combine your filling ingredients until a paste.  Flour your surface and Roll out the dough to about 22” x 12” and spread the filling. With a pizza cutter, cut 8, 2” pieces and roll them up and place in your 9x13 pan.  Cover and allow to rise for another 30 to 40 minutes then bake at 350° for 25 minutes or until done.  For the icing, cream together, the butter, cream cheese, and the cookie butter, scraping down the sides to get everything incorporated, then add the powder trigger in half a cup at a time. Add the heavy cream at the end until your desired consistency. I like mine fluffy so I whip for a minute.  When the rolls come out, cover with the kitchen towel and allow them to cool for 15 minutes and then top with the frosting.  #biscoff #cookiebutter #cinnamonrolls #biscoffcinnamonroll #Recipe
Biscoff cookie butter cinnamon rolls Dough: 400g warm milk (1 + 2/3c) 2 1/4tsp instant yeast (or active dry) 45g melted butter (3tbsp +1tsp) 2tbsp sugar 1tsp salt 1 beaten egg 675g bread flour (5 1/2c +2tbsp) Filling: 1 stick softened butter 1c brown sugar 1/4c cookie butter (melted ish 10sec) 2.5tbsp cinnamon 1tsp vanilla extract or vanilla bean paste Cookie butter frosting: 4tbsp softened butter 4oz softened cream cheese 1/4c cookie butter 2 1/2c powdered sugar 1-2tbsp heavy cream Dash of salt if using unsalted butter Combine the warm milk, yeast, and sugar. If you were using active dry yeast, allow this to bloom for 10 minutes. If you’re using instant yeast, then there’s no need to bloom. Add the remaining ingredients and knead for five minutes. Shape into a ball and cover and allow to rise for an hour to an hour and a half until doubled in size. Combine your filling ingredients until a paste. Flour your surface and Roll out the dough to about 22” x 12” and spread the filling. With a pizza cutter, cut 8, 2” pieces and roll them up and place in your 9x13 pan. Cover and allow to rise for another 30 to 40 minutes then bake at 350° for 25 minutes or until done. For the icing, cream together, the butter, cream cheese, and the cookie butter, scraping down the sides to get everything incorporated, then add the powder trigger in half a cup at a time. Add the heavy cream at the end until your desired consistency. I like mine fluffy so I whip for a minute. When the rolls come out, cover with the kitchen towel and allow them to cool for 15 minutes and then top with the frosting. #biscoff #cookiebutter #cinnamonrolls #biscoffcinnamonroll #Recipe

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