@alsomary79: سلسلة الوباء ( الحلقة الرابعة ) #سجاد_السومري

سجاد السومري

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Sunday 09 August 2026 18:38:32 GMT

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حمودي صلاح :

يشرب من انهار الجنه الي يرجعني.

2026-08-09 19:16:34

72

محمد //313🌷 :

الله يصفي وجه من الحبوب الي يرجعني.

2026-08-09 19:01:26

223

𓆩𝑨𝑩𝑩𝑨𝑺𓆪 :

ذكروني اطفي الماطور بل 12

2026-08-09 19:37:46

17

بيدري😜🔥 :

ونضر امي ارجعك شكرااا 😂💔🗿.

2026-08-09 19:21:58

67

جيــهاان :

تعليقي طلع من ديالى وين وصل

2026-08-09 20:19:33

29

حـسـين ||~🇮🇶 HUSSEIN✪ :

يشرب من انهار الجنه الي يرجعني.

2026-08-09 18:58:18

404

نـوّر بــنت الـعـراق ☺☺🩷 :

منو يلعب بيس 🥲

2026-08-09 18:48:20

17

Jafr 🇫🇷جّـعٌيِّفُـر :

يشرب من انهار الجنه الي يرجعني.

2026-08-09 20:19:20

67

𝘼𝙡𝙞 𝙌𝙖𝙩𝙖𝙡 :

يشرب من انهار الجنه الي يرجعني.

2026-08-09 19:55:29

28

محمد //313🌷 :

عسا يشرب من انهار الجنه الي يرجعني🧡😊

2026-08-09 19:01:55

27

محمد //313🌷 :

والله اكتب الحمد لله

2026-08-09 19:02:52

10

نـوّر بــنت الـعـراق ☺☺🩷 :

منو يلعب بيس

2026-08-09 18:42:50

8

توفـي • :

يشرب من انهار الجنه الي يرجعني.

2026-08-09 19:29:53

11

﮼علي :

ذكروني اشرب ماي لان كليتي بيه رمل

2026-08-09 18:44:22

175

ً :

عسا يشرب من انهار الجنه الي يرجعني ✋🏻🫀

2026-08-09 18:53:01

143

عَــليِ||بًنتُضاَر القُائمِ💖 :

منو يلعب بوبجي؟

2026-08-09 18:46:23

7

عـبـاس الـصـعـب🔥 :

وداععت نضر امي ارجعك🥲🔥

2026-08-09 18:45:43

53

𝑨𝑾𝑺 :

يشرب من انهار الجنه الي يرجعني ❤

2026-08-09 19:24:51

10

7_ss_nl :

عليكم العباس رجعوني ❣️.

2026-08-09 18:44:29

113

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Bakery-style cinnamon buns with a velvety cream cheese frosting! Warm cinnamon buns are a magical treat. Each bite is a perfect balance of soft, gooey, fluffy bread, spicy cinnamon, and creamy, sweet, cream cheese frosting. #CinnamonBuns#CinnamonRolls#Baking#Homemade#bakingfromscratch Dough: - 1 cup whole milk, warmed to 110°F - 8 grams instant dry yeast (1 packet) - ⅓ cup granulated sugar plus 1 tbsp for proofing the yeast. - ½ cup unsalted butter, melted and cooled - 2 large eggs, room temperature - 4 ½ cups bread flour - 1 tsp salt Filling: - ½ cup unsalted butter, very soft - 1 cup dark brown sugar, packed - 2 ½ tbsp ground cinnamon - pinch of salt Cream Cheese Frosting: - 4 oz (1/2 cup) softened cream cheese - 1/4 cup softened unsalted butter - 1 1/2 cups powdered sugar - 1 tsp vanilla extract - pinch of salt For a thicker topping, double the recipe. Proof the yeast by mixing the warm milk, yeast, and 1 tbsp of sugar. Cover and let it proof for 10-15 minutes until foamy. Using a stand mixer, mix the foamy yeast mixture with the sugar, melted and cooled butter, eggs, bread flour, and salt. Mix until you form a smooth ball in about 5 minutes. Knead the ball a little to smooth it out and place it in a buttered bowl or container. Cover and proof for 1-2 hours until double in size. Remove the dough and stretch it into a large rectangle 18x12 inche. Prepare the filling by mixing the ingredients until smooth and spreading it all over the dough, leaving a half-inch border. Roll the dough into a long 18-inch long log, seam side down. Cut out the cinnamon buns using dental floss into 2 inch’s in thickness and place them into a buttered 9x12 pan, spaced apart. Cover with plastic and a tea towel and let them sit to puff up for about an hour. Bake in a preheated oven at 350°F for 25-30 minutes, or until golden on top. In the meantime, mix the cream cheese frosting by mixing the ingredients in a stand mixer until smooth. Cover the buns warm with the frosting. Enjoy the buns warm!

Bakery-style cinnamon buns with a velvety cream cheese frosting! Warm cinnamon buns are a magical treat. Each bite is a perfect balance of soft, gooey, fluffy bread, spicy cinnamon, and creamy, sweet, cream cheese frosting. #CinnamonBuns#CinnamonRolls#Baking#Homemade#bakingfromscratch Dough: - 1 cup whole milk, warmed to 110°F - 8 grams instant dry yeast (1 packet) - ⅓ cup granulated sugar plus 1 tbsp for proofing the yeast. - ½ cup unsalted butter, melted and cooled - 2 large eggs, room temperature - 4 ½ cups bread flour - 1 tsp salt Filling: - ½ cup unsalted butter, very soft - 1 cup dark brown sugar, packed - 2 ½ tbsp ground cinnamon - pinch of salt Cream Cheese Frosting: - 4 oz (1/2 cup) softened cream cheese - 1/4 cup softened unsalted butter - 1 1/2 cups powdered sugar - 1 tsp vanilla extract - pinch of salt For a thicker topping, double the recipe. Proof the yeast by mixing the warm milk, yeast, and 1 tbsp of sugar. Cover and let it proof for 10-15 minutes until foamy. Using a stand mixer, mix the foamy yeast mixture with the sugar, melted and cooled butter, eggs, bread flour, and salt. Mix until you form a smooth ball in about 5 minutes. Knead the ball a little to smooth it out and place it in a buttered bowl or container. Cover and proof for 1-2 hours until double in size. Remove the dough and stretch it into a large rectangle 18x12 inche. Prepare the filling by mixing the ingredients until smooth and spreading it all over the dough, leaving a half-inch border. Roll the dough into a long 18-inch long log, seam side down. Cut out the cinnamon buns using dental floss into 2 inch’s in thickness and place them into a buttered 9x12 pan, spaced apart. Cover with plastic and a tea towel and let them sit to puff up for about an hour. Bake in a preheated oven at 350°F for 25-30 minutes, or until golden on top. In the meantime, mix the cream cheese frosting by mixing the ingredients in a stand mixer until smooth. Cover the buns warm with the frosting. Enjoy the buns warm!

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