1. Home
  2. Detail

@queen_mc21:

Mc
Mc
Open In TikTok:
Region: PH
Saturday 10 October 2026 03:26:10 GMT
1371
136
4
2

Music

Download

No Watermark .mp4 (1.17MB) No Watermark(HD) .mp4 (1.17MB) Watermark .mp4 (2.31MB) Music .mp3

Comments

guletongseng
ASept :
🥰
2026-10-10 03:40:38
0
john.taboada.perez
john taboada perez :
[Heart eyes][Heart eyes][Heart eyes]
2026-10-10 03:33:46
0
hakbunheng3
Hak Bunheng :
❤️❤️❤️
2026-10-10 03:32:55
0
_simplengtao_
🍁»»ᅳAᅳᅳcᅳᅳeᅳ►🍁 :
☺️☺️☺️
2026-10-10 03:35:25
0
To see more videos from user @queen_mc21, please go to the Tikwm homepage.

Other Videos
Cứu tinh tóc bết @Lotion Kiềm dầu Phồng tóc VDP #lotionkiemdau #verdantpark #lotion #kiemdau
Cứu tinh tóc bết @Lotion Kiềm dầu Phồng tóc VDP #lotionkiemdau #verdantpark #lotion #kiemdau
Use the code “TARAREDKADA” for your next Reddoorz booking ✨💵 #Redkada #Reddoorz @RedDoorz Philippines
Use the code “TARAREDKADA” for your next Reddoorz booking ✨💵 #Redkada #Reddoorz @RedDoorz Philippines
#rx7 #ae86 #supra
#rx7 #ae86 #supra
Biscoff Cookie Butter Pumpkin Cinnamon Rolls 🎃🍂 (recipe makes ~8 rolls) Dough: ¾ cup (180g) warm whole milk 1 packet (2¼ tsp/7g) instant yeast ¼ cup (50g) granulated sugar ¾ cup (180g) canned pumpkin purée 1 egg, room temp ¼ cup (57g) unsalted butter, melted 2 tsp pumpkin spice 1 tsp salt ~4 cups (480g) all-purpose flour (only add more if needed) + ⅓ cup warm heavy cream to pour over rolls right before baking (I used the good & gather brown butter pumpkin heavy cream!) Filling: ⅓ cup (~80g) biscoff spread/cookie butter ⅓ cup (76g) unsalted butter, softened ¾ cup (165g) brown sugar 1 tbsp cinnamon ½ tsp pumpkin spice + crushed biscoff cookies Cookie Butter Icing: 6oz (170g) cream cheese, room temp ¼ cup (57g) unsalted butter, room temp ¼ cup (~60g) biscoff cookie butter 1 cup (120g) powdered sugar ½ tsp vanilla Pinch salt Instructions: Combine the warm milk, sugar, and instant yeast. *if using active dry yeast, gently stir it and let it sit 5-10 min until foamy before proceeding. Add pumpkin, egg, and melted butter, mix. Stir in salt, pumpkin spice, and flour. Mix until a dough forms. Knead the dough for 8-10 min. Place in a lightly greased bowl, cover, & let rise for 1-1½ hrs/until doubled. For the filling, mix butter, biscoff spread, brown sugar, pumpkin spice, and cinnamon until well combined/spreadable. Roll the dough into a large rectangle on a lightly floured surface. Spread filling evenly and scatter the crushed biscoff cookies on top (don’t overstuff it). I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise ~35 more min. Pour warm heavy cream over rolls right before baking. Bake at 350°F for 22-28 min until golden. To make the icing, beat cream cheese, butter, and cookie butter until smooth. Then, beat in powdered sugar and vanilla until fully combined. Spread over warm rolls and sprinkle crushed biscoff cookies on top. Enjoy! #bakingrecipe #cinnamonrolls #pumpkin #cookiebutter #fallrecipes
Biscoff Cookie Butter Pumpkin Cinnamon Rolls 🎃🍂 (recipe makes ~8 rolls) Dough: ¾ cup (180g) warm whole milk 1 packet (2¼ tsp/7g) instant yeast ¼ cup (50g) granulated sugar ¾ cup (180g) canned pumpkin purée 1 egg, room temp ¼ cup (57g) unsalted butter, melted 2 tsp pumpkin spice 1 tsp salt ~4 cups (480g) all-purpose flour (only add more if needed) + ⅓ cup warm heavy cream to pour over rolls right before baking (I used the good & gather brown butter pumpkin heavy cream!) Filling: ⅓ cup (~80g) biscoff spread/cookie butter ⅓ cup (76g) unsalted butter, softened ¾ cup (165g) brown sugar 1 tbsp cinnamon ½ tsp pumpkin spice + crushed biscoff cookies Cookie Butter Icing: 6oz (170g) cream cheese, room temp ¼ cup (57g) unsalted butter, room temp ¼ cup (~60g) biscoff cookie butter 1 cup (120g) powdered sugar ½ tsp vanilla Pinch salt Instructions: Combine the warm milk, sugar, and instant yeast. *if using active dry yeast, gently stir it and let it sit 5-10 min until foamy before proceeding. Add pumpkin, egg, and melted butter, mix. Stir in salt, pumpkin spice, and flour. Mix until a dough forms. Knead the dough for 8-10 min. Place in a lightly greased bowl, cover, & let rise for 1-1½ hrs/until doubled. For the filling, mix butter, biscoff spread, brown sugar, pumpkin spice, and cinnamon until well combined/spreadable. Roll the dough into a large rectangle on a lightly floured surface. Spread filling evenly and scatter the crushed biscoff cookies on top (don’t overstuff it). I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise ~35 more min. Pour warm heavy cream over rolls right before baking. Bake at 350°F for 22-28 min until golden. To make the icing, beat cream cheese, butter, and cookie butter until smooth. Then, beat in powdered sugar and vanilla until fully combined. Spread over warm rolls and sprinkle crushed biscoff cookies on top. Enjoy! #bakingrecipe #cinnamonrolls #pumpkin #cookiebutter #fallrecipes


About

Legal