Cinnamon Rolls
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Finally back to bread.
As autumn is getting colder, you might as well bring some bread with higher sugar and oil to stick autumn fat. From. . . . The cinnamon roll begins.
"In my opinion, the cinnamon rolls made with this recipe are better than those sold in all stores... Every American seems to have their own regional preferences. Some like sweet cinnamon covered with white fondant. Bread, some like sticky rolls covered with caramel. Whether the crust is decorated with sugar or caramel, what kind of nuts (usually choose between brown sugar and pecans), and whether to put raisins, make this delicious The key to our food is to properly bake soft, light, tender, and slightly sweet dough."
"This recipe makes bread that is nutritious but not greasy, because the fat content of the dough is slightly less than 20%." "In addition to shortening, eggs, sugar and milk, there are also many nutrients that are rich and can make the dough soft. Food, and does not increase the fat content." Having said that, it is also a sweet bread after all. Sugar is also a calorie that may make people gain weight. And "the cinnamon rolls usually have a thick layer of white fondant on top", and more than 90% of the ingredients in the white fondant are powdered sugar. It's hard to imagine how sweet the "thick layer of fondant" will taste, and how many calories will increase. Post autumn fat? . . .
The original party "makes 8-10 big or 12-16 small cinnamon rolls". This weight is too big, only take 1/3 of the amount to make 5 small rolls. The white fondant is really curious, but I'm afraid it's too sweet, so it's okay to make a little less and put on a bread or two. Later, I discovered that the little fondant I prepared was a lot, but in fact it was only enough to spread a piece of bread, and perhaps it was not a thick layer. After the bread cools, the fondant condenses on the surface, looking like an unmeltable snow mountain. Eat up. . . I probably didn't bite much fondant in the first bite, and didn't feel too much. However, after biting one bite, only one feeling became stronger and stronger-sweet! Too sweet! Mrs. sweet! Fortunately, only one was wiped off. Such a rich sweetness is really no blessing. . . . "
As autumn is getting colder, you might as well bring some bread with higher sugar and oil to stick autumn fat. From. . . . The cinnamon roll begins.
"In my opinion, the cinnamon rolls made with this recipe are better than those sold in all stores... Every American seems to have their own regional preferences. Some like sweet cinnamon covered with white fondant. Bread, some like sticky rolls covered with caramel. Whether the crust is decorated with sugar or caramel, what kind of nuts (usually choose between brown sugar and pecans), and whether to put raisins, make this delicious The key to our food is to properly bake soft, light, tender, and slightly sweet dough."
"This recipe makes bread that is nutritious but not greasy, because the fat content of the dough is slightly less than 20%." "In addition to shortening, eggs, sugar and milk, there are also many nutrients that are rich and can make the dough soft. Food, and does not increase the fat content." Having said that, it is also a sweet bread after all. Sugar is also a calorie that may make people gain weight. And "the cinnamon rolls usually have a thick layer of white fondant on top", and more than 90% of the ingredients in the white fondant are powdered sugar. It's hard to imagine how sweet the "thick layer of fondant" will taste, and how many calories will increase. Post autumn fat? . . .
The original party "makes 8-10 big or 12-16 small cinnamon rolls". This weight is too big, only take 1/3 of the amount to make 5 small rolls. The white fondant is really curious, but I'm afraid it's too sweet, so it's okay to make a little less and put on a bread or two. Later, I discovered that the little fondant I prepared was a lot, but in fact it was only enough to spread a piece of bread, and perhaps it was not a thick layer. After the bread cools, the fondant condenses on the surface, looking like an unmeltable snow mountain. Eat up. . . I probably didn't bite much fondant in the first bite, and didn't feel too much. However, after biting one bite, only one feeling became stronger and stronger-sweet! Too sweet! Mrs. sweet! Fortunately, only one was wiped off. Such a rich sweetness is really no blessing. . . . "
