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Leshay ha publicado una actualización
hace una semana (editado)
Cinnabons with vanilla icing
I have made so many cinnabons in the past two weeks, that I no longer need the recipe 😉
The dough is super soft and fluffy.
I proof my cinnabons in the oven for 20 minutes before baking. (Heat switched off)
P.S. I froze half of this batch for christmas day. Will compare the taste. First time trying to freeze and bake anything.
Lana Mihajlović, Judy Keegan y5 más4 Comentarios-
Level:
Stagier
Seguro que el sabor y textura será la misma, yo congelo el roscón de reyes y bizcochos y quedan riquísimos
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Perfect!
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Level:
Sous Chef
At this point, cinnabons are basically part of your DNA 😄 They look insanely fluffy.
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Se ven muy ricos
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