Ingredients

• ¾ cup warm milk
• ¼ cup sugar
• 2¼ tsp active dry yeast
• ¼ cup melted butter
• 1 egg
• ½ tsp salt
• 2¾ cups all-purpose flour
• ¾ cup softened butter (for filling)
• 1½ cups brown sugar
• 1 tbsp ground cinnamon
• ½ cup heavy cream (for topping, optional)
• ½ cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Combine milk, sugar, and yeast. Let sit 5 mins. Add melted butter, egg, salt, and flour. Mix and knead 5 minutes.
2. Let rise 1–1.5 hrs. Roll dough into a rectangle.
3. Spread with softened butter, sprinkle brown sugar and cinnamon.
4. Cut dough into 12 strips. Roll each into a bun. Place in greased baking dish.
5. Let rise 30 minutes. Pour heavy cream over tops (optional).
6. Bake at 350°F for 25 minutes. Cool slightly.
7. Mix glaze ingredients and pour over warm buns.

Ingredients

• Melted butter
• Granulated sugar
• 1 egg + 1 egg yolk
• Flour
• Baking soda
• Salt
• Strawberry preserves

Instructions

1. Whisk butter and sugar. Add egg and yolk. Stir in dry ingredients.
2. Fold in strawberry preserves with minimal swirls.
3. Scoop dough with jam swirl on top. Chill overnight.
4. Bake chilled dough at 350°F for ~15 minutes. Cool and serve.

Method 1: Biscuit Roll-Ups (From Scratch Feel)

Ingredients

• 1 can refrigerated biscuits, thawed
• Softened butter (for spreading)
• Cinnamon sugar (to taste, plus more for rolling)

Icing

• 1–2 cups powdered sugar
• ¼–½ tsp vanilla extract
• Milk (added a little at a time to reach desired consistency)

Instructions

1. Preheat oven to 350°F. Butter a baking dish and set aside.
2. Press and roll the biscuits together into one large flat sheet.
3. Spread a generous layer of softened butter over the surface.
4. Sprinkle cinnamon sugar evenly over the butter.
5. Roll tightly into a log, sprinkling more cinnamon sugar as you roll.
6. Slice into individual rolls using a string or a very sharp knife.
7. Place rolls cut-side up in the prepared baking dish.
8. Bake for 12 minutes, until golden.
9. While rolls bake, whisk together powdered sugar, vanilla, and milk a little at a time until icing reaches your desired consistency.
10. Pour icing over warm rolls to taste. Serve immediately.

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Method 2: Upgraded Grands (Viral Soak Method)

Ingredients

• 2 cans Pillsbury Grands cinnamon rolls
• Heavy cream (to drizzle)
• 1 stick melted butter
• ¾ cup brown sugar
• 1 tsp cinnamon
• Included icing (for topping)

Instructions

1. Drizzle heavy cream into a greased baking dish.
2. Add cinnamon rolls.
3. Mix melted butter, brown sugar, and cinnamon. Pour over rolls.
4. Cover with foil and bake at 350°F for 30–35 minutes.
5. Frost while warm and serve.

Ingredients

• 1 box instant banana pudding
• ⅔ the milk called for on box
• 3 ripe bananas
• 2 cups heavy cream
• 1 can sweetened condensed milk
• Vanilla wafers

Instructions

1. Prepare pudding mix with reduced milk and blended bananas. Chill.
2. Whip cream and condensed milk together until fluffy.
3. In popsicle molds, layer pudding, whipped cream, and crushed vanilla wafers.
4. Freeze until solid. Unmold and enjoy.

Ingredients

• 1 box chocolate Jello pudding mix
• 3 cups whole milk
• 2 x 8 oz Cool Whip containers
• 2 sleeves of Oreos

Instructions

1. Prepare pudding mix with milk using a hand mixer until smooth.
2. Fold in Cool Whip with a spoon (do not use mixer).
3. Crush 1 sleeve of Oreos and mix into the pudding mixture.
4. Transfer mixture to serving dish. Top with crushed Oreos from 2nd sleeve.
5. Chill in fridge for a few hours before serving.