Fabs Homestyle Bakery

07/10/2026

CINNAMON ROLLS

Ingredients:

For the Dough:
• All-purpose flour – 4 cups (500 g)
• Warm milk – 1 cup (240 ml)
• Granulated sugar – ¼ cup (50 g)
• Butter – ¼ cup (55 g), softened
• Large egg – 1
• Instant yeast – 2 teaspoons (7 g)
• Salt – ½ teaspoon
• Vanilla extract – 1 teaspoon (5 ml)

For the Filling:
• Butter – ¼ cup (55 g), softened
• Brown sugar – 1 cup (200 g)
• Ground cinnamon – 2 teaspoons
For the Cream Cheese Glaze:
• Cream cheese – 4 oz (115 g), softened
• Powdered sugar – 1 cup (120 g)
• Milk – 2–3 tablespoons (30–45 ml)
• Vanilla extract – ½ teaspoon (2.5 ml)

Instructions:

1. Mix the warm milk, sugar, and yeast in a bowl. Let it sit for 5–10 minutes until slightly foamy.
2. Add the flour, egg, softened butter, salt, and vanilla. Mix, then knead for 8–10 minutes until smooth and elastic.
3. Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Punch down the dough and roll it into a large rectangle.
5. Spread the softened butter over the dough. Sprinkle evenly with brown sugar and cinnamon.
6. Roll the dough tightly from the long side and cut into about 12 equal rolls.
7. Arrange the rolls in a greased baking dish. Cover and let them rise for another 30 minutes.
8. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until golden brown.
9. Beat the cream cheese, powdered sugar, milk, and vanilla until smooth.
10. Spread the glaze over the warm cinnamon rolls and serve.

Tip: Don’t overbake the rolls. Remove them when they are just golden to keep the centers soft and fluffy.

06/10/2026

Skip the Chinese plum sauce and make this tangy apricot sauce instead. Click the link in the comments to learn more

06/10/2026

FLUFFY CAKE IN BLENDER
INGREDIENTS
500 grams of wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon powder
150 grams of milk cream
350 grams of white sugar
Full Recipe in First Coʍmеոτ 👇
Enjoy ❤️👇👇👇

05/10/2026

Soft, fluffy, cozy cinnamon rolls that make your whole home smell like fall. The perfect bake for chilly days.

05/10/2026

Super Moist Pumpkin Bread Recipe (So Easy!) It's such a cozy baking project with all the warm fall spices. (Recipe In Comments)

05/10/2026

Potato pies with an

05/10/2026

1. Preheat oven to 180°C.
2. Soak raisins in warm water for 10 minutes.
3. Drain and pat dry.
4. Mix flour, baking powder, baking soda and salt.
5. Whisk eggs, sugar, butter, milk, yogurt and vanilla.
6. Add the wet ingredients to the dry ingredients.
7. Mix gently until just combined.
8. Fold in the raisins.
9. Divide into 12 muffin cups.
10. Bake for 18–22 minutes.
11. Cool on a wire rack before serving.
Chef Tip: Lightly coat the raisins with a little flour before folding them into the batter. This helps prevent them from sinking to the bottom.

05/10/2026

31/08/2026

HOMEMADE PUFF PASTRY DOUGH

Ingredients

For the Dough
- 500 g all-purpose flour
- 10 g salt
- 250 ml very cold water
- 50 g unsalted butter, melted and cooled
- 1 tsp lemon juice or white vinegar

For Laminating
- 350 g cold but flexible unsalted butter

Instructions

1. Make the base dough: Mix the flour and salt. Add the cold water, lemon juice, and melted butter. Mix just until a smooth dough forms. Do not over-knead.

2. Shape the dough into a rectangle, wrap, and refrigerate for 30 minutes.

3. Prepare the butter: Place the 350 g butter between two sheets of parchment paper. Gently pound and roll it into a rectangular sheet about 1 cm thick. Refrigerate for 10–15 minutes. The butter should be cold but flexible.

4. Enclose the butter: Roll the dough into a rectangle large enough to completely enclose the butter. Place the butter in the center and fold the dough over it, sealing the edges well.

5. First fold: Lightly flour the work surface and gently roll the dough into a long rectangle about 6–8 mm thick.

6. Fold the dough into thirds like a letter. Bring one end toward the center, then fold the other end over it. Turn the dough 90°.

7. Refrigerate the dough for 30 minutes to keep the butter cold and prevent it from melting into the dough.

8. Repeat the lamination: Roll the dough into a rectangle and fold it into thirds again. Complete 6 single folds in total, refrigerating for about 30 minutes after every 2 folds, or sooner if the butter becomes too soft.

9. Final rest: Wrap the dough and refrigerate for at least 1 hour. For the best results, rest it overnight.

10. To use: Roll the pastry to about 3–4 mm thickness, depending on the recipe. Cut with a sharp knife without pressing down on the edges.

11. Bake puff pastry in a preheated oven at 200–220°C (400–425°F). The high heat creates steam between the layers, helping the pastry rise and become beautifully flaky.

12. For even layers, roll gently from the center toward the edges and avoid pressing too aggressively.

19/06/2026

CHOCOLATE PEANUT BUTTER COOKIES 🍫🥜🍪✨

Full Recipe - https://kitchenfunwithmy3sons.com/chocolate-peanut.../