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        "rendered": "<div id=\"jeg_food_recipe\" class=\"jeg_food_recipe_wrap\">\n                            <div class=\"jeg_food_recipe_title\">\n                        <h3>Homemade Cinnamon Rolls<\/h3>\n                        <div class=\"jeg_food_recipe_meta\">\n                        <div class=\"meta_serve\">\n                        <i class=\"fa fa-cutlery\"><\/i>\n                        <span class=\"meta_text\">Serves:<\/span>\n                        <span>14<\/span>\n                    <\/div><div class=\"meta_time\">\n                        <i class=\"fa fa-clock-o\"><\/i>\n                        <span class=\"meta_text\">Cooking time: 30 minutes<\/span>\n                    <\/div><div class=\"meta_level\">\n                        <i class=\"fa fa-star\"><\/i>\n                        <span class=\"meta_text\">Level:<\/span>\n                        <span>Easy<\/span>\n                    <\/div>\n                    <\/div>\n                        <a href=\"#\" class=\"jeg_food_recipe_print\">\n                        <i class=\"fa fa-print\"><\/i>\n                        <span>Print Recipe<\/span>\n                    <\/a>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_ingredient\">\n                        <h4>Ingredients<\/h4>\n                        <ul><li><i class=\"jeg_checkmark\"><\/i> Dough:<\/li><li><i class=\"jeg_checkmark\"><\/i> \u00bd cup unsalted butter (115 g), melted<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 cups whole milk (480 mL), warm to the touch<\/li><li><i class=\"jeg_checkmark\"><\/i> \u00bd cup granulated sugar (100 g)<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 \u00bc teaspoons active dry yeast<\/li><li><i class=\"jeg_checkmark\"><\/i> 5 cups flour (625 g), divided<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 teaspoon baking powder<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 teaspoons salt<\/li><li><i class=\"jeg_checkmark\"><\/i> Filling:<\/li><li><i class=\"jeg_checkmark\"><\/i> \u00be cup butter (170 g), softened<\/li><li><i class=\"jeg_checkmark\"><\/i> \u00be cup light brown sugar (165 g)<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 tablespoons ground cinnamon<\/li><li><i class=\"jeg_checkmark\"><\/i> Frosting:<\/li><li><i class=\"jeg_checkmark\"><\/i> 4 oz cream cheese (113 g), softened<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 tablespoons butter, melted<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 tablespoons whole milk<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 teaspoon vanilla extract<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 cup powdered sugar (120 g)<\/li><\/ul>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_instruction\">\n                        <h4>Instructions<\/h4>\n                        <ol>\n<li class=\"xs-mb2\">Generously butter two disposable foil pie\/cake pans.<\/li>\n<li class=\"xs-mb2\">In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110\u02daF (37-43\u02daC). If it is hotter, allow to cool slightly.<\/li>\n<li class=\"xs-mb2\">Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.<\/li>\n<li class=\"xs-mb2\">Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.<\/li>\n<li class=\"xs-mb2\">Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.<\/li>\n<li class=\"xs-mb2\">After 1 hour, the dough should have nearly doubled in size.<\/li>\n<li class=\"xs-mb2\">Remove the towel and add an additional \u00be cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.<\/li>\n<li class=\"xs-mb2\">Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.<\/li>\n<li class=\"xs-mb2\">Roll the dough out into a large rectangle, about \u00bd-inch (1 cm) thick. Fix corners to make sure they are sharp and even.<\/li>\n<li class=\"xs-mb2\">Spread the softened butter evenly over the dough.<\/li>\n<li class=\"xs-mb2\">Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.<\/li>\n<li class=\"xs-mb2\">Press the mixture into the butter.<\/li>\n<li class=\"xs-mb2\">Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.<\/li>\n<li class=\"xs-mb2\">Cut the log in half, then divide each half into 7 evenly sized pieces. About 1\u00bd inches (8cm) thick each.<\/li>\n<li class=\"xs-mb2\">Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.<\/li>\n<li class=\"xs-mb2\">Preheat oven to 350\u02daF (180\u02daC).<\/li>\n<li class=\"xs-mb2\">To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.<\/li>\n<li class=\"xs-mb2\">Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.<\/li>\n<li class=\"xs-mb2\">While still warm, drizzle evenly with frosting.<\/li>\n<\/ol>\n\n                    <\/div>\n                        <\/div><p>You need to <a href=\"https:\/\/recettesquebec.org\/wp-login.php?redirect_to=https%3A%2F%2Frecettesquebec.org%2Fen%2Fhomemade-cinnamon-rolls%2F\">login<\/a> or <a href=\"https:\/\/recettesquebec.org\/wp-login.php?action=register&redirect_to=https:\/\/recettesquebec.org\/en\/homemade-cinnamon-rolls\/\">register<\/a> to bookmark\/favorite this content.<\/p>",
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        "rendered": "<p>Homemade Cinnamon Rolls Serves: 14 Cooking time: 30 minutes Level: Easy Print Recipe Ingredients Dough: \u00bd cup unsalted butter (115 g), melted 2 cups whole milk (480 mL), warm to the touch \u00bd cup granulated sugar (100 g) 2 \u00bc teaspoons active dry yeast 5 cups flour (625 g), divided 1 teaspoon baking powder 2 [&hellip;]<\/p>",
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            {
                "item": "Dough:"
            },
            {
                "item": "\u00bd cup unsalted butter (115 g), melted"
            },
            {
                "item": "2 cups whole milk (480 mL), warm to the touch"
            },
            {
                "item": "\u00bd cup granulated sugar (100 g)"
            },
            {
                "item": "2 \u00bc teaspoons active dry yeast"
            },
            {
                "item": "5 cups flour (625 g), divided"
            },
            {
                "item": "1 teaspoon baking powder"
            },
            {
                "item": "2 teaspoons salt"
            },
            {
                "item": "Filling:"
            },
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            },
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            },
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            },
            {
                "item": "Frosting:"
            },
            {
                "item": "4 oz cream cheese (113 g), softened"
            },
            {
                "item": "2 tablespoons butter, melted"
            },
            {
                "item": "2 tablespoons whole milk"
            },
            {
                "item": "1 teaspoon vanilla extract"
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        "instruction": "<ol>\r\n \t<li class=\"xs-mb2\">Generously butter two disposable foil pie\/cake pans.<\/li>\r\n \t<li class=\"xs-mb2\">In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110\u02daF (37-43\u02daC). If it is hotter, allow to cool slightly.<\/li>\r\n \t<li class=\"xs-mb2\">Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.<\/li>\r\n \t<li class=\"xs-mb2\">Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.<\/li>\r\n \t<li class=\"xs-mb2\">Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.<\/li>\r\n \t<li class=\"xs-mb2\">After 1 hour, the dough should have nearly doubled in size.<\/li>\r\n \t<li class=\"xs-mb2\">Remove the towel and add an additional \u00be cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.<\/li>\r\n \t<li class=\"xs-mb2\">Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.<\/li>\r\n \t<li class=\"xs-mb2\">Roll the dough out into a large rectangle, about \u00bd-inch (1 cm) thick. Fix corners to make sure they are sharp and even.<\/li>\r\n \t<li class=\"xs-mb2\">Spread the softened butter evenly over the dough.<\/li>\r\n \t<li class=\"xs-mb2\">Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.<\/li>\r\n \t<li class=\"xs-mb2\">Press the mixture into the butter.<\/li>\r\n \t<li class=\"xs-mb2\">Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.<\/li>\r\n \t<li class=\"xs-mb2\">Cut the log in half, then divide each half into 7 evenly sized pieces. About 1\u00bd inches (8cm) thick each.<\/li>\r\n \t<li class=\"xs-mb2\">Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.<\/li>\r\n \t<li class=\"xs-mb2\">Preheat oven to 350\u02daF (180\u02daC).<\/li>\r\n \t<li class=\"xs-mb2\">To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.<\/li>\r\n \t<li class=\"xs-mb2\">Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.<\/li>\r\n \t<li class=\"xs-mb2\">While still warm, drizzle evenly with frosting.<\/li>\r\n<\/ol>",
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