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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 mil
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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 mil
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This cake will make your whole kitchen smell like autumn. 🍂 A soft vanilla batter, a sticky cinnamon swirl running through the middle and a crunchy vanilla crumble on top, finished with a simple glaze while it's still warm. Who else thinks every good cake needs a crumble topping? 😍 📝 Ingredients For the crumble: 80 g plain flour 60 g unsalted butter, cold 50 g sugar ½ tsp Taylor & Colledge Vanilla Paste 1 pinch of salt 1 pinch of ground cinnamon For the swirl filling: 90 g brown sugar 1 tsp g
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