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@hongngocnguyen139: Bà thử chưa!? Tui trước nha.. BỊ ĐỈNH á má 😛😛😛 mãi mê 345 Dr.Althea 🏆 #dralthea345 #kem345 #kemduongphuchoi #kemphuchoi #dralthea345reliefcream

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Friday 06 November 2026 04:13:37 GMT
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yeast, please wednesday! margaret and millie are sitting this one out because clint yeastwood 😂 is taking over. and i’m not kidding when i say these might be the best cinnamon rolls i’ve ever made. they are SO soft and fluffy, loaded with cinnamon brown sugar filling, baked with a little warm cream and topped with cream cheese icing. dough: 350 g (1½ cups) warm whole milk 75 g (6 tbsp) sugar 30 g (1½ tbsp) honey 8 g (2½ tsp) instant yeast 2 eggs + 1 egg yolk 20 g (about 3 tbsp) nonfat dry milk powder 650–675 g (about 5⅓–5½ cups) all-purpose flour 10 g (about 1¾ tsp) fine sea salt 100 g (7 tbsp) softened butter filling + pan: 226 g (1 cup) softened butter 400 g (2 cups) packed brown sugar about 4 tbsp cinnamon before baking: 80 g (1/3 cup) warm heavy cream cream cheese icing: 226 g (8 oz) cream cheese 113 g (½ cup) softened butter 300 g (about 2½ cups) powdered sugar 2 tsp vanilla 2–3 tbsp heavy cream pinch of salt start with 650 g of flour and add more only as needed. the dough should stay soft and slightly tacky. let rise until doubled. roll out into a 14x19 inch retangle add filling and cut into 12 rolls. add a little of the butter and cinnamon brown sugar mixture to the bottom of a 9x13 pan, add the rolls and let rise again until nice and puffy. pour 1/3 cup warm heavy cream over the rolls right before baking. bake at 350° for 20 minutes, loosely cover with foil and bake another 10 minutes or until the center rolls reach about 200°. frost while they’re still warm and then find some neighbors because you’re going to need someone to help get them out of the house 🤣🤣 #cinnamonrolls ##cinnamonrollsc#cinnamonrollrecipeomemadebread#yeastbaking
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