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Clone of a Cinnabon

Reviewed: Jan. 31, 2015
I had not been to Cinnabon in a long time since there are none where I live now. I had one just a few weeks ago though, and the ones I make from this recipe are soooooo much better. Fluffier, gooier, tastier. Just plain better in every aspect. Plan ahead to make them though. The longer you can let them rise the better. Start the day before, and let them rise for a good 3-4 hours each time. Put them in the fridge overnight after the second rise, and then it's an easy bake and serve breakfast the next morning. P.S. I don't use a bread machine, just a stand mixer and keep the dough warm for the first rise.
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Waffles I

Reviewed: Jun. 2, 2013
I make these waffles for my family, and my kids say I "make the best waffles in the world!". I also tweak the recipe just a little bit. I change the number of servings from 6 to 4, but still use 2 eggs. I stumbled upon this by accident when I followed the directions exactly, but used jumbo eggs instead of regular ones. The extra egg makes the waffles incredibly light and airy. The texture is less like a pancake and more like a cruller. You can't stop eating them.
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Taiwanese Pork Chops

Reviewed: Jul. 8, 2010
When I was a child, my family moved to Taipei for a few years. The school I went to served these pork chops for lunch every Thursday, and to this day I can still remember how delicious they were. It's taken me 20 years to find a recipe, but this is the real deal. Just like I remember.
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34 users found this review helpful

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