@imperfect.barbie: If you have dimples in your butt, get yours😭💗 #fyp #viral #anticellulitemassage #cellulite

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Tuesday 14 July 2026 20:18:42 GMT

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worth the 1m 41s watch i promise (for the hot cross bun cinnamon rolls) you’ll need: - 75g unsalted butter, melted - 100-150ml any milk (you may not need it all) - 2 eggs - 7g fast action dried yeast - 25g caster sugar / brown sugar - 250g plain flour - 250g strong white bread flour - 1 cup sultanas - 1/2 cup mixed peel (optional) - oil for greasing (for the cinnamon butter filling): - 125g unsalted butter, softened - 150g dark brown soft sugar - 1tbsp ground cinnamon - 1tbsp all spice (for the cream cheese icing): - 40g unsalted butter, softened - 80g full fat cream cheese - 130g icing sugar - 1tsp vanilla extract method: 1. begin by placing the butter, most of the milk, eggs and sugar in a large bowl and whisk until thoroughly combined. 2. add in the flours, yeast, sultanas and mixed peel (if using) and mix until you form a dough (add more milk if needed). 3. on an oiled work surface, knead the dough for about 10-15 minutes until smooth and elastic (i will add milk as i am kneading to make sure the dough is as moist as possible without being sticky!). 4. once smooth, place into a lightly oiled bowl and cover with cling film or a tea towel. leave in a warm place to proof for at least 1hr or until doubled in size. 5. meanwhile, mix together the brown sugar, butter, cinnamon and all spice until you form a paste. 6. once the dough has risen, collapse onto a work surface and punch the air out using your fists. form into a smooth ball and roll out into a thin rectangle until about 40x60cm. 7. using a large palette knife, evenly spread the butter sugar mix all over the rolled out dough. 8. starting from the bottom, carefully roll the dough upwards into a tight roll. 9. slice into 10-12 even pieces and place the slices into lined baking tins (make sure they are close but not touching!). 10. cover with a tea towel and leave to proof for another 30 minutes. 11. preheat the oven to 200c (180 fan) and bake for 12-15 minutes or until golden brown and puffy. 12. meanwhile, whisk together the butter, cream cheese, icing sugar and vanilla in a bowl until silky smooth. 13. remove the buns from the oven and whilst they are hot, evenly dollop the icing all over the buns. spread out the icing using a spatula ensuring all crevices are covered… 14. serve whilst warm with a cup of tea… and enjoy!🤎 (by the way this recipe is almost the same as the lovely @Martha Collison who has the BEST cinnamon roll recipe, i just slightly adapt it myself!) #easter #cinnamonroll #baking #sweettreat #dessert

worth the 1m 41s watch i promise (for the hot cross bun cinnamon rolls) you’ll need: - 75g unsalted butter, melted - 100-150ml any milk (you may not need it all) - 2 eggs - 7g fast action dried yeast - 25g caster sugar / brown sugar - 250g plain flour - 250g strong white bread flour - 1 cup sultanas - 1/2 cup mixed peel (optional) - oil for greasing (for the cinnamon butter filling): - 125g unsalted butter, softened - 150g dark brown soft sugar - 1tbsp ground cinnamon - 1tbsp all spice (for the cream cheese icing): - 40g unsalted butter, softened - 80g full fat cream cheese - 130g icing sugar - 1tsp vanilla extract method: 1. begin by placing the butter, most of the milk, eggs and sugar in a large bowl and whisk until thoroughly combined. 2. add in the flours, yeast, sultanas and mixed peel (if using) and mix until you form a dough (add more milk if needed). 3. on an oiled work surface, knead the dough for about 10-15 minutes until smooth and elastic (i will add milk as i am kneading to make sure the dough is as moist as possible without being sticky!). 4. once smooth, place into a lightly oiled bowl and cover with cling film or a tea towel. leave in a warm place to proof for at least 1hr or until doubled in size. 5. meanwhile, mix together the brown sugar, butter, cinnamon and all spice until you form a paste. 6. once the dough has risen, collapse onto a work surface and punch the air out using your fists. form into a smooth ball and roll out into a thin rectangle until about 40x60cm. 7. using a large palette knife, evenly spread the butter sugar mix all over the rolled out dough. 8. starting from the bottom, carefully roll the dough upwards into a tight roll. 9. slice into 10-12 even pieces and place the slices into lined baking tins (make sure they are close but not touching!). 10. cover with a tea towel and leave to proof for another 30 minutes. 11. preheat the oven to 200c (180 fan) and bake for 12-15 minutes or until golden brown and puffy. 12. meanwhile, whisk together the butter, cream cheese, icing sugar and vanilla in a bowl until silky smooth. 13. remove the buns from the oven and whilst they are hot, evenly dollop the icing all over the buns. spread out the icing using a spatula ensuring all crevices are covered… 14. serve whilst warm with a cup of tea… and enjoy!🤎 (by the way this recipe is almost the same as the lovely @Martha Collison who has the BEST cinnamon roll recipe, i just slightly adapt it myself!) #easter #cinnamonroll #baking #sweettreat #dessert

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