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@ikhtiar.ahmed.0372: سر ذوالفقار علی لاڑک کو سی ٹی ڈی کے ساتھ ایڈیشنل آئی جی سندھ پولیس ہائی وے پٹرول اور ڈرائیونگ لائسنس کا اضافی چارج دیا گیا

IKHTIAR AHMED
IKHTIAR AHMED
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Saturday 27 June 2026 09:51:05 GMT
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iudb.kk.kk
IUDB KK Kk :
2026-06-27 15:56:51
1
user209971401810
user209971401810 :
honestly officer
2026-06-27 11:51:39
0
adi.jatt21
adi jatt :
innalillahi wina ilihi rajon kya howa tha inko
2026-06-27 21:31:41
0
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there are still 149 days to go, but who’s counting? 👻🧡 Halloween Intestines Cinnamon Rolls 🎃 Dough: * 3½ cups (440 g) all-purpose flour * 1 cup (240 ml) warm milk * 2¼ tsp active dry yeast (1 packet) * ⅓ cup (70 g) sugar * 1 large egg * ⅓ cup (75 g) butter, softened * ½ tsp salt Filling: * ½ cup (110 g) butter, melted * 1 cup (200 g) brown sugar * 2 tbsp cinnamon “Bloody” Glaze: * 1½ cups (190 g) powdered sugar * 2–3 tbsp milk * 1 tsp vanilla extract * Red gel food coloring * 1 drop blue food coloring (optional, for a darker “raw” color) Instructions 1. Warm the milk and whisk in the yeast and sugar. Let sit for 5–10 minutes, until foamy. 2. Mix in the egg, butter, and salt. 3. Add the flour gradually and knead for about 5–7 minutes, until smooth. 4. Place the dough in a greased bowl, cover, and let rise for 1 hour (or until doubled). 5. Roll the dough into a large rectangle. 6. Brush with melted butter and sprinkle the cinnamon-sugar mixture evenly over the dough. 7. Roll the dough up long-side to long-side to form one very long cinnamon-roll log. 8. Instead of slicing it, place the long roll onto a baking pan in a winding, intestine-like pattern (curves, loops, and S-shapes). 9. Cover and let rise for 30 minutes. 10. Bake at 350°F (175°C) for about 25–30 minutes, or until golden brown. 11. Whisk together the powdered sugar, milk, vanilla, and food coloring to make the “bloody” glaze. 12. Drizzle the glaze over the warm cinnamon roll “intestines” and serve. Enjoy 🎃 #bakingrecipes #fallbaking #spookyseason #halloweencountdown #summerween
there are still 149 days to go, but who’s counting? 👻🧡 Halloween Intestines Cinnamon Rolls 🎃 Dough: * 3½ cups (440 g) all-purpose flour * 1 cup (240 ml) warm milk * 2¼ tsp active dry yeast (1 packet) * ⅓ cup (70 g) sugar * 1 large egg * ⅓ cup (75 g) butter, softened * ½ tsp salt Filling: * ½ cup (110 g) butter, melted * 1 cup (200 g) brown sugar * 2 tbsp cinnamon “Bloody” Glaze: * 1½ cups (190 g) powdered sugar * 2–3 tbsp milk * 1 tsp vanilla extract * Red gel food coloring * 1 drop blue food coloring (optional, for a darker “raw” color) Instructions 1. Warm the milk and whisk in the yeast and sugar. Let sit for 5–10 minutes, until foamy. 2. Mix in the egg, butter, and salt. 3. Add the flour gradually and knead for about 5–7 minutes, until smooth. 4. Place the dough in a greased bowl, cover, and let rise for 1 hour (or until doubled). 5. Roll the dough into a large rectangle. 6. Brush with melted butter and sprinkle the cinnamon-sugar mixture evenly over the dough. 7. Roll the dough up long-side to long-side to form one very long cinnamon-roll log. 8. Instead of slicing it, place the long roll onto a baking pan in a winding, intestine-like pattern (curves, loops, and S-shapes). 9. Cover and let rise for 30 minutes. 10. Bake at 350°F (175°C) for about 25–30 minutes, or until golden brown. 11. Whisk together the powdered sugar, milk, vanilla, and food coloring to make the “bloody” glaze. 12. Drizzle the glaze over the warm cinnamon roll “intestines” and serve. Enjoy 🎃 #bakingrecipes #fallbaking #spookyseason #halloweencountdown #summerween

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