@thebrowardscene: The Best Cinnamon Rolls in Broward County 😍 Roll & Dough 📍7150 Pembroke Rd, Miramar Thursday - Saturday: 12pm - 6pm Sunday: 9am - 2pm The famous Roll & Dough cinnamon rolls are doing a residency at Puce Bakery! These are hands down one the best cinnamon rolls I’ve ever had. They are so good. The owners Julie & Jovan are amazing, you can tell how much love & care they put into their rolls. I’m sure you’ve seen The Roll & Dough videos on social media, Julie does a great job sharing her process and people have fell in love. The staff at Puce is amazing too, make sure to support the bakery! I had some coffee and matcha which was good too :) Follow me for more new openings in Broward County 🌴 #broward #browardcounty

The Broward Scene
The Broward Scene
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Region: US
Saturday 11 April 2026 17:24:50 GMT
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the_aandj_experience
The A&J Experience :
dam them cinnamon rolls look so good. I gotta try them out
2026-04-11 17:40:03
687
allanimallivesmatter
🐶🐶🐶 :
NOPE. HARD PASS. The worst TooGoodToGo app. Overpriced for low quality food. Line out the door..sure..family and friends only.
2026-04-13 16:24:38
6
dhsnajsyeff
Ehdbakdb :
@Ehdbakdb: What’s better softness or chewyness? In a cinnimon roll I need votes please
2026-06-12 23:20:17
0
robtargaryen
robtargaryen :
Miramar??? Im On my way!
2026-04-12 02:41:46
321
gloddess0
gloddess0 :
I heard they don’t bake them enough lol
2026-06-04 23:19:28
2
_djsmooth954
DjSmooth954 :
9dollars for a cinnamon roll is crazy
2026-04-13 20:13:00
9
pariss318
Paris526 :
Wear gloves
2026-04-29 02:00:32
4
elodiecontents
Elodiecontents :
She is less than 15 minutes from my house? What I've been watching her in my FYP I didn't know she was local 🥰🥰🥰🥰
2026-04-11 18:30:55
28
cookitgirleats
CookItgirl Eats :
I can’t wait to try the cinnamon rolls!
2026-04-11 18:37:49
47
carmelishaa
￶ :
oh yall where chez Katu used to be 🥺
2026-04-12 03:05:24
25
katherine_badyna
Katherine Badyna :
How much are the cinnamon rolls
2026-04-12 23:16:14
0
zfly1920
Zfly1920 :
I went today. So good! The coffee too!
2026-04-11 23:05:30
17
bloop881
chicapi :
Did it close
2026-05-22 21:48:48
2
sindy.g.oneil
sindy.g.oneil :
They are the best cinnamon rolls I have ever had.
2026-04-18 02:22:51
5
skynbyindia
SKYN by India :
This is amazing! So happy for them
2026-04-12 00:12:24
6
k1xmra
Kimora 🧸 :
She really started from the ground up. Good for her
2026-04-14 00:28:52
5
onlyonejesss
Jess ❤️ :
I had some yesterday… AMAZINGGGG
2026-04-12 14:43:07
5
nubiannajee
Nubiannajeeᥫ᭡ :
Omggg I’m so happy for her ❤️❤️🥹
2026-04-12 15:58:04
12
zhettatorrey1
Zhetta Torrey :
looks delicious
2026-05-24 14:21:03
1
borghinvilla_jamaica
Borghinvilla Wedding Venue🇯🇲 :
They look so good!
2026-04-30 17:11:41
1
jessieannadiamond
Jessie Anna :
I need these😍
2026-04-14 22:03:32
2
user6720605137129
BigWil205 :
oh my Love Love cinnamon rolls I can I get some they look so soft and delicious
2026-05-25 15:16:04
1
gracieloves02
Gracie :
I live in mn thoooo
2026-05-07 23:39:31
1
mamacitarita
MamaCitaRita :
they just announced they are temporarily closed
2026-05-04 20:32:31
2
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A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles  Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter  Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
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