@trynacsend: like and save this so u see how to do it and then atp follow since u did sm#brutal #fyp #viral #funny #cozy

prettynate

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Saturday 31 October 2026 23:56:32 GMT

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Comments

𝒿ℯ𝓃𝒾𝓈𝓈ℯ𝓃𝓎𝓀ℴ𝓁🌙 :

odysseus is that you

2026-11-01 09:08:49

364

Angie :

Wait that’s lwk the method, imam have to try

2026-10-31 23:59:26

823

𝔯ℯℯ𝔰ℯ🧿❦ :

ur comfy thats what

2026-11-01 10:09:55

0

🪷ella!🪷 :

it’s better than the prisoners everyone goes as

2026-11-01 03:22:47

144

Jess :

You just unlocked a new move 🤨🤣

2026-11-01 10:29:46

0

Silver surfer :

Anakin is gone

2026-11-01 13:50:40

0

Hannah :

Wait you’re so smart for this

2026-11-01 03:14:12

32

𐙚˚࿔ ellie d :

A potato

2026-11-01 06:36:24

0

༺☆ Aspen ☆༻ :

DUDE THANK YOU IVE BEEN TRYING TO REMEMBER HOW TO DO THIS SINCE I WAS LIKE 12 OML

2026-11-01 04:37:59

13

🫶🏻 :

I’ve got a green blanket, I’m mother gothels cloak

2026-11-01 00:05:52

8

. :

warm

2026-11-01 04:43:20

4

🩷Danielle🩷 :

Wait omg this is actually genius

2026-11-01 05:53:43

2

704.stark :

Holyyyyy swag

2026-10-31 23:57:39

7

NotYourMilf69 :

Transcending the game

2026-11-01 06:00:05

2

Cryptid :

drunk rn saving this for when im sick asf later

2026-11-01 08:01:00

0

Bridget :

This actually has so much potential for so many things

2026-11-01 03:57:04

1

GAV3N . 405 :

worked thanks!

2026-11-01 06:08:49

2

Mr.Cellophane :

a blanket burrito

2026-11-01 06:08:19

2

Ydkm.galoosher.1111 :

omg I did that and wrapped yarm around my head thats it lol

2026-11-01 05:01:32

2

꧁𝐧𝐚𝐝𝐢𝐚꧂ :

Do it with white blanket and be a ghost

2026-11-01 14:56:19

0

eleeeseeyuh :

Waittt we can do this

2026-11-01 07:08:36

0

J͛a͛e͛g͛e͛r͛B͛o͛m͛b͛ :

“What are you gonna be for Halloween” an employee. I’m at work. I hate it here.

2026-11-01 07:17:28

0

dr.marissatoyou :

snug as a bug in a rug

2026-11-01 07:44:43

0

redneoN tnarG :

Morgott the Fell Omen

2026-11-01 13:49:30

0

𝙒𝙤𝙢𝙥𝙮 :

Cozy?

2026-11-01 08:37:43

0

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sugar cookie cinnamon rolls 🎄✨ recipe: tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. cinnamon roll dough: ¾ cup warm milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ tsp active dry yeast (7g) 1 egg + 1 egg yolk 1 tsp almond extract 1 tsp cake batter extract tangzhong 3 cups bread flour (360g), plus up to ½ cup (60g) as needed 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add the melted butter, egg, egg yolk, and tangzhong. mix until combined. add the milk powder and salt, then gradually add the flour. start with 3 cups and add more as needed until you have a soft, smooth dough. i ended up using about 3½ cups total. if kneading by hand, try not to add too much extra flour. lightly oil your hands and work surface if needed. place in a greased bowl, cover, and let rise until doubled, being careful not to overproof. sugar cookie filling: ½ cup salted butter, softened (113g) ¾ cup granulated sugar (150g) 1 egg 1 tsp vanilla extract ½ tsp almond extract ¼ tsp butter extract (optional) 1¼ cups all-purpose flour (150g) 1 tsp cinnamon ¼ tsp salt cream together the softened butter and sugar until fluffy. mix in the egg, vanilla, almond extract, and butter extract. gradually add the flour and and salt until a soft cookie dough forms. assembling the rolls: once the cinnamon roll dough has doubled in size, roll it out into a rectangle, keeping it about ¾ inch thick. spread the sugar cookie dough evenly over the surface. sprinkle Christmas nonpareils over the sugar cookie layer. cut the dough into approximately 12 strips, then roll each strip individually. arrange the rolls in a lined baking dish. cover and let rise again for about 25–35 minutes, until slightly puffier. don’t let them overproof. before baking: heavy cream, for brushing lightly brush the tops of the rolls with heavy cream before baking. bake at 350°F for about 25–30 minutes, or until cooked through. baking time may vary depending on your oven. if they brown too quickly, tent loosely with foil. sugar cookie frosting: ½ cup softened salted butter (113g) 2 oz cream cheese, softened (57g) 2 cups powdered sugar (240g) 1 tsp vanilla bean paste ½ tsp almond extract ¼ tsp butter extract (optional) 1–2 tbsp heavy cream, as needed whip the butter and cream cheese until fluffy. add the powdered sugar, vanilla, almond extract, and butter extract. mix until smooth and fluffy, adding heavy cream as needed to reach your desired consistency. spread over the slightly warm rolls and finish with extra Christmas sprinkles! #christmas #sugarcookies #cinnamonrolls #Recipe #baking

sugar cookie cinnamon rolls 🎄✨ recipe: tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. cinnamon roll dough: ¾ cup warm milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ tsp active dry yeast (7g) 1 egg + 1 egg yolk 1 tsp almond extract 1 tsp cake batter extract tangzhong 3 cups bread flour (360g), plus up to ½ cup (60g) as needed 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add the melted butter, egg, egg yolk, and tangzhong. mix until combined. add the milk powder and salt, then gradually add the flour. start with 3 cups and add more as needed until you have a soft, smooth dough. i ended up using about 3½ cups total. if kneading by hand, try not to add too much extra flour. lightly oil your hands and work surface if needed. place in a greased bowl, cover, and let rise until doubled, being careful not to overproof. sugar cookie filling: ½ cup salted butter, softened (113g) ¾ cup granulated sugar (150g) 1 egg 1 tsp vanilla extract ½ tsp almond extract ¼ tsp butter extract (optional) 1¼ cups all-purpose flour (150g) 1 tsp cinnamon ¼ tsp salt cream together the softened butter and sugar until fluffy. mix in the egg, vanilla, almond extract, and butter extract. gradually add the flour and and salt until a soft cookie dough forms. assembling the rolls: once the cinnamon roll dough has doubled in size, roll it out into a rectangle, keeping it about ¾ inch thick. spread the sugar cookie dough evenly over the surface. sprinkle Christmas nonpareils over the sugar cookie layer. cut the dough into approximately 12 strips, then roll each strip individually. arrange the rolls in a lined baking dish. cover and let rise again for about 25–35 minutes, until slightly puffier. don’t let them overproof. before baking: heavy cream, for brushing lightly brush the tops of the rolls with heavy cream before baking. bake at 350°F for about 25–30 minutes, or until cooked through. baking time may vary depending on your oven. if they brown too quickly, tent loosely with foil. sugar cookie frosting: ½ cup softened salted butter (113g) 2 oz cream cheese, softened (57g) 2 cups powdered sugar (240g) 1 tsp vanilla bean paste ½ tsp almond extract ¼ tsp butter extract (optional) 1–2 tbsp heavy cream, as needed whip the butter and cream cheese until fluffy. add the powdered sugar, vanilla, almond extract, and butter extract. mix until smooth and fluffy, adding heavy cream as needed to reach your desired consistency. spread over the slightly warm rolls and finish with extra Christmas sprinkles! #christmas #sugarcookies #cinnamonrolls #Recipe #baking

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