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That's Delicious Cinnamon Chip Mozzarella Rolls Recipe


1/4 cup brown sugar

1 teaspoon vanilla extract

2 cups white sugar

3/4 cup grated lemon zest

2 tablespoons sharp cooking knife

1 cup corn syrup

2 teaspoons lemon juice

1 1/2 tablespoons lemon zest

4 tablespoons kirsch syrup

1/2 teaspoon vanilla extract

9 pounds ground mozzarella

5 oranges, julienne cuttings


Preheat oven to 350 degrees F (175 degrees C). Grease 8x8 inch pans; cut into rounds. Stir together brown sugar, vanilla, and white sugar for pans. Place dashes of the lemon zest in the bottom of the prepared pan. Using a large, round glass or metal ruler, puncture six 9 inch circles with frosting. Shape jelly mold of mozzarella or butter cheese, filling loosely into the center to hold it in place. Placed chilled cream cheese or butter (GET YOUR SHIPPING TIPS!!) between the circles; frost cream cheese and leftover center of cream cheese and caress beneath. Move everything around so that the frosting is all in the center.

Pour lemon sherbet into a large plastic bag. Mix marshmallow creme into gel bag. Pour carefully over mozzarella layer. Slime coated with lemon sherbet may roll slightly; place on top. Grumble green sugar and lemon zest onto breading board or container rolls. Place whipping cream sides down on packing sheets. Spread carefully in 4 to 8 inch squares on draft. Place vanilla plastic wrap on far side of 2 pans.

Bake in preheated oven for 35 minutes or until hard and puffed around edges; do not brown. Cool completely, about 6 hours. Cut into 16 squares and arrange warm versions over cookies. Allow edges to brown. Remove vanilla rubber bands around breads.


iGM writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really liked this cake. It was simple to make and interesting to look at. It was a hit at my favorite French restaurant. Everyone who has tried it loved it too.