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ﾂ鳴古ｪﾂつｪﾂ甘懃ｦ｝kmo 投稿者：wdcgwv 投稿日：2024/10/23(Wed) 03:14

No.162731

ﾂ本ﾂ古ｪﾂつｪﾂ甘懃ｦ�
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ﾂ鳴古ｪﾂつｪﾂ甘懃ｦ「vftl 投稿者：pscvjhe 投稿日：2024/10/23(Wed) 03:10

No.162730

ﾂ本ﾂ古ｪﾂつｪﾂ甘懃ｦ�
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ﾂ鳴古ｪﾂつｪﾂ甘懃ｦ｜pwy 投稿者：jppsogn 投稿日：2024/10/23(Wed) 02:58

No.162729

ﾂ本ﾂ古ｪﾂつｪﾂ甘懃ｦ�
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Why So Many 投稿者：JuniorFax 投稿日：2024/10/23(Wed) 02:49 No.162728

http://marcorjsm145.yousher.com/tips-for-making-perfect-cinnamon-roll-dough-every-time

Hey all!

I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.

It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.

I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffinsit gives them a lovely warm flavor without overpowering the other ingredients.

If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.

Anyone else here experimenting with it?

Would love to hear how you’re using it!