@auwvbbqli5: Get thick,lion-like hair in just one summer🦁✨ #summerhaircare #hairgrowth #DCXC #thickhair #viral

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Saturday 22 August 2026 10:02:38 GMT
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Soft cinnamon Rolls Recipe  Ingredients * 3 tbsp bread flour (taken from the 3 cups flour) * ½ cup (120ml) milk Instructions 1. In a small saucepan, whisk together the flour and milk until smooth. 2. Cook over medium-low heat, stirring constantly, until it thickens into a paste. 3. Remove from heat and let it cool to room temperature. Dough Ingredients * 3 cups (375g) bread flour (including the 3 tbsp used for tangzhong) * Tangzhong paste * ¾ cup (180ml) warm milk * 1 large egg * ¼ cup (50g) sugar * 2¼ tsp (7g) instant yeast * ½ tsp salt * 4 tbsp (56g)  butter or olive oil Instructions 1. In a large bowl, combine flour, yeast, and salt. 2. Add the cooled tangzhong, warm milk, sugar and egg. 3. Mix until a shaggy dough forms. 4. Add the softened butter and knead for 10–12 minutes until smooth and elastic. 5. Place the dough in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size. Cinnamon Filling Ingredients * ½ cup (100g) brown sugar * 1½ tbsp ground cinnamon * 4 tbsp (56g) softened butter Instructions 1. Mix the brown sugar and cinnamon together. 2. Roll the dough into a rectangle about 12 x 16 inches. 3. Spread the softened butter evenly over the dough. 4. Sprinkle the cinnamon sugar mixture on top. 5. Roll tightly from the long side and cut into 9–12 rolls. Second Rise 1. Arrange the rolls in a greased. 2. Cover and let rise for 30–45 minutes until puffy. Bake 1. Preheat oven to 180°C (350°F). 2. Bake for 22–25 minutes or until lightly golden. 3. Allow to cool for 10 minutes before frosting. Cream Cheese Frosting Ingredients * 113g cream cheese, softened * 2 tbsp butter, softened * 1 cup (120g) icing sugar * 1 tsp vanilla extract Instructions 1. Beat cream cheese and butter until smooth. 2. Add icing sugar and vanilla. 3. Spread over warm cinnamon rolls and serve. #cinnamonrolls #foodfyp
Soft cinnamon Rolls Recipe Ingredients * 3 tbsp bread flour (taken from the 3 cups flour) * ½ cup (120ml) milk Instructions 1. In a small saucepan, whisk together the flour and milk until smooth. 2. Cook over medium-low heat, stirring constantly, until it thickens into a paste. 3. Remove from heat and let it cool to room temperature. Dough Ingredients * 3 cups (375g) bread flour (including the 3 tbsp used for tangzhong) * Tangzhong paste * ¾ cup (180ml) warm milk * 1 large egg * ¼ cup (50g) sugar * 2¼ tsp (7g) instant yeast * ½ tsp salt * 4 tbsp (56g) butter or olive oil Instructions 1. In a large bowl, combine flour, yeast, and salt. 2. Add the cooled tangzhong, warm milk, sugar and egg. 3. Mix until a shaggy dough forms. 4. Add the softened butter and knead for 10–12 minutes until smooth and elastic. 5. Place the dough in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size. Cinnamon Filling Ingredients * ½ cup (100g) brown sugar * 1½ tbsp ground cinnamon * 4 tbsp (56g) softened butter Instructions 1. Mix the brown sugar and cinnamon together. 2. Roll the dough into a rectangle about 12 x 16 inches. 3. Spread the softened butter evenly over the dough. 4. Sprinkle the cinnamon sugar mixture on top. 5. Roll tightly from the long side and cut into 9–12 rolls. Second Rise 1. Arrange the rolls in a greased. 2. Cover and let rise for 30–45 minutes until puffy. Bake 1. Preheat oven to 180°C (350°F). 2. Bake for 22–25 minutes or until lightly golden. 3. Allow to cool for 10 minutes before frosting. Cream Cheese Frosting Ingredients * 113g cream cheese, softened * 2 tbsp butter, softened * 1 cup (120g) icing sugar * 1 tsp vanilla extract Instructions 1. Beat cream cheese and butter until smooth. 2. Add icing sugar and vanilla. 3. Spread over warm cinnamon rolls and serve. #cinnamonrolls #foodfyp

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