Apple Cinnamon Roll Pull Apart Bread | Recipe by DisplacedHousewife Rebecca Firth

Apple Cinnamon Roll Pull-Apart Bread

Your fall NEEDS this Apple Cinnamon Roll Pull-Apart Bread!! It starts with an enriched dough, stuffed with finely chopped apples (unpeeled!) that have been tossed in cinnamon and brown sugar and the whole thing is smeared in a cream cheese glaze. CAN. YOU. EVEN?

 

I wanted it to be like the lazy person’s cinnamon rolls: super easy, minimal effort needed. Secondly, I wanted them to be uncomplicated. There’s no need for rolling the dough out to the perfect size or rolling a perfect swirl. Just roll to about the suggested dimensions (the thickness of the dough is more important than exact dimensions) and get six 4-inch rounds from your dough…we’ll talk more about that in the notes down below! But don’t worry, it’s easy!

 

I’m switching it up and lacing notes throughout the photos…so it’s hopefully more visually exciting…let me know what you think!

 

PS, this is a longggg post. Who knew I had so much to say about Apple Cinnamon Roll Pull-Apart Bread!?!? So grab a cocktail or some tea and let’s get to it…

 

WHY YOU’LL LOVE IT

  • EASY. This dough is adapted from my Easy Cheesy Dinner Rolls. It’s been sweetened and futzed around with a bit. So if you’ve made that dough before, you’ll love this one just as much. It’s a simple dough to assemble and uses the standard yeasted-bread steps of a 90 minutes bulk rise and then an additional 45 minutes rise just prior to baking. I’m also in love with this recipe because it doesn’t require any unusual or fancy ingredients…just the basics from a well-stocked kitchen or easily had from a local grocery store.
  • MAKE AHEAD. If you love recipes that can be prepped ahead of time, this one is a perfect candidate! The dough can be made the day before. Once it’s smooth and elastic at Step 2, you can put it in a lightly oiled bowl, turning once to coat all sides, and then stashed covered in the fridge until the next morning. Let it get a bit closer to room temperature before you start to shape it. Additionally, you can make the cream cheese glaze the night before. It stores perfectly overnight, covered tightly in the fridge. Bring it closer to room temperature before smearing over your warm bread. I do recommend making the apple filling right before stuffing the bread as it will weep and be messier to deal with otherwise.
  • A FALL PARTY. I can’t think of a better way to celebrate fall than with apples, cinnamon and cream cheese glaze. PERIOD.
  • ADAPTABLE. Lots of notes interspersed throughout the photos about how you can customize the filling and the glaze — make it yours!! xo

 

Let’s make some Apple Cinnamon Roll Pull-Apart Bread, shall we?

Apple Cinnamon Roll Pull Apart Bread | Recipe by DisplacedHousewife Rebecca Firth

DOUGH TIPS

This Apple Cinnamon Roll Pull-Apart Bread dough is a cinch to make. It’s an enriched dough, meaning that in addition to flour + yeast, it also has egg, milk and butter which creates a rich, tender dough.

 

Soft Butter

When I say I want you to use soft butter, I mean, I want it SOFT. I want you to be able to gently press your finger into butter and have it give under the pressure. If it’s at this consistency, it will mix easier into the dough. If it’s firmer, it will have a harder time incorporating. Set your butter on the counter as soon as you decide to make these so you can bring it to room temperature asap. Alternatively, you could blitz it for 10 seconds in the microwave to expedite the process.

 

Temperature of Ingredients and Stuff 

That’s a great heading name, isn’t it?

 

In addition to the butter, you’re going to want your egg and milk to be at room temperature. Remember that yeasted doughs need to maintain a cozy temperature so that they can rise to their fullest potential. If you add in cooler ingredients, it will slow down the rising process.

 

To that end, you want to keep your dough at a nice temperature while it’s rising. Find a warm (not hot) spot, free from drafts. In the kitchen near (but not on) the oven, underneath a light or in the laundry room. More places to rise: in your microwave, in a turned-off oven with the oven light turned on or on top of a heating pad turned on low (place a towel between the heating pad and the bowl). Keep your rising dough away from direct sunlight. Between 75-85F (24-29C) is the ideal temperature for getting your dough to have a healthy rise.

 

One quick note on HUMIDITY. If your home is dry (lots of AC or heater or you live in a dry area), you might want to simmer water on the stove to put some moisture in the air while your dough rises. When the air is dry, dough can develop a ‘scab’ over the top making any additional rising difficult. Another way to combat this is to cover the dough with a clean, damp towel while rising.

 

Yeast

We make this dough with store-bought yeast (as opposed to a naturally leavened bread using a sourdough starter). At the store you’ll mostly likely find active dry, instant and RapidRise yeast. This recipe was tested with instant yeast.

 

It is very important to check the use by date on your yeast package to make sure that it hasn’t expired. Once you know it’s not expired, you’ll activate the yeast in warm milk to give it a good head start. Your yeast should get foamy and frothy at the top of the warmed milk. If it doesn’t you should start fresh with a new batch of yeast + milk. Foaming and frothing is always a good sign that your yeast is ready for action. Many recipes have you skip this step and just add the yeast to the dry ingredients without this activation step, but I like the extra assurance that my baked good is headed in the right direction. Also, it doesn’t take much extra time…

 

How Do I Know If It’s Risen Enough?

After the first 90 minute rise, the dough should have doubled in size and if you press your fingers into the dough it should leave an imprint. Now, you’re ready to shape the dough. Once the bread is stuffed and you’ve let it rise for an additional 45 minutes, it should be soft to the touch and puffed up. At this point, it’s ready to bake!

 

Same Day vs Overnight

The instructions are for a same-day loaf of bread. However, you could easily make the dough up until Step 2, place it in a medium oiled bowl, turning once to thoroughly coat and wrapping tightly to keep the dough from drying out. When ready to stuff the bread, simply get it out of the fridge and bring it closer to room temperature before rolling the dough out and proceeding with the recipe.

 

Mixer vs Hands 

I love my electric stand mixer when working with yeasted doughs. HOWEVER, they are not mandatory. At all. I might just be a hair lazy. So follow the steps as outlined below, stirring and kneading by hand instead of using the mixer. Kneading by hand will take longer, which is fine. You’ll be looking for the same characteristics as if the dough was in a mixer: you want it to be smooth and elastic.

 

 

 

LET’S CHAT ABOUT FILLING

Fall Flavors

 

I really wanted this to be a fall flavor party, which right now means apples, cinnamon, brown sugar and a nod to the ultimate cool weather breakfast: cinnamon rolls. These have all of the flavor components of classic cinnamon rolls but with diced apples thrown into the mix. This is a verryyyyy adaptable recipe, so feel free to play around the filling using some of the ideas below (or your own!)…

 

Apples

 

Typically we want to use apples that hold their structure whilst baking and that means some of the grocery store standbys are perfect: Granny Smith, Honey Crisp, Pink Ladies… However, it’s less important with this recipe because the bake time is so short and if they get soft, it won’t even be particularly noticed. I used apples from my trees when testing this recipe and they were a combination of Granny Smith and Gala apples. 

 

The most important thing to note, is that I did not peel the apples and this recipe uses just one (1) small to medium apple. 

 

Make sure your dice is pretty small so that they are nice and tender when you pull the bread out of the oven.

Variations

 

So I went with a classic fall flavor profile. However, this dough can handle many MANY different types of fillings. You could skip the apples, and just use the cinnamon, brown sugar and butter. You could add in raisins or dried cherries (my favs!). You could grab your favorite jam and use that as the filling. What about a combination of jam + cream cheese??

 

You can also add in more spices, less spices, use dark or light brown sugars or even some muscovado (again, LOVE).

 

 

ROLLING + SHAPING

  • STRETCH + ROLL. I use a combo of stretching and rolling to get this dough where I want it. Either way, treat it gently. It’s done some mighty work rising and getting fluffy and you don’t want to smack the air out of it.
  • THICKNESS. More than getting the dough to an exact 13- x 9-inch (33- x 23-cm) rectangle, aim for the thickness of the dough to be about 1/4- to 1/2-inches thick (.6 to 1.25 cm). I like to error on the thicker side, I think it yields a nicer, fluffier dough.
  • FLOUR. When rolling and stretching, use only the tiniest bit of flour. This dough isn’t particularly sticky at this stage and more flour equals a dryer loaf. So use restraint.
  • CUTTERS. I tested several different size cutters for this, starting at 3 1/2 inches (9cm) and I found that the 4-inch (10 cm) yielded the prettiest loaf. If you don’t have a cutter that size, try to find a coffee mug or glass that you could use. I have this set of cutters that I got on Amazon and love.
  • DOUGH TACOS. I have you cut six circles of dough because at the specified thickness it fits pretty perfectly into the 9×5 inch (23 x 13 cm) pan. You’ll then cover them in butter and the apple filling before folding them onto themselves…thus creating the said ‘dough tacos’. 
  • LEFTOVER DOUGH. You will have leftover dough which always makes me uncomfortable — throwing out food gives me anxiety. So much waste. So while we were testing this, we cut out 1-inch circles of dough (using the same set of cutters noted above), placed them on a parchment lined baking sheet, let them rise for about 30 minutes and then baked in a 350F (177C) oven for 9 minutes. As soon as they came out of the oven they got a quick toss in melted butter and then cinnamon sugar. HEAVEN.

 

YOUR BAKING VESSEL

 

I used a 9×5 inch (23 x 13 cm) baking pan, similar to this one (the product dimensions are noted as larger than they actually are; the pan is closer to a 9×5 than 10×6…I also have and use this pan and love it!). If you go up or down in pan size you may need to adjust the size of the circles you cut out of the dough.

 

Prep Your Pan

You’ll need to grease your pan for this, to keep the bread from sticking. I don’t specify what method to use because you don’t need to be super specific with this. So you can grease your pan with butter, lightly coat with oil or spray with nonstick. Whatever method you use, I highly recommend that you also line with parchment paper letting the excess hang over the sides of the pan. Doing this will let you use the excess parchment as handles to get the bread out of the pan once it’s done baking.

 


Apple Cinnamon Roll Pull Apart Bread | Recipe by DisplacedHousewife Rebecca Firth

 

 

YOUR GLAZE

Let’s Chat Glaze…

This glaze is a simple combination of cream cheese, cream, butter, powdered sugar and a pinch of salt. For the photos, I made the loaf + glaze the night before and then smeared it on in the morning. When made like this, the glaze sits on top of the bread, more like a frosting. Ideally, I really liked it when the glaze was poured over the bread while it was still warm and it sinks into every crevasse of the loaf. YUM.

 

Some Tips ‘n’ Stuff

 

  • SIFT YOUR SUGAR. Sift your powdered sugar for the smoothest of glazes and whisk until super creamy. I use and love this inexpensive sifter (a great stocking stuffer)!
  • ROOM TEMPERATURE. Have your cream cheese, cream and butter all at room temperature so they will readily mix together with ease.

 

Glaze Variations

 

  • SPICES. You could add all kinds of spices into this…I’m specifically thinking of cinnamon, nutmeg and perhaps some cardamom and/or allspice. I would start with a small amount (1/4 to 1/2 teaspoon), taste and adjust.
  • VANILLA BEAN. Real vanilla bean makes my heart sing. The combination of taste and appearance (those flecks of vanilla get me) completely elevates a treat. I would use 1/2 of a vanilla bean, split with a paring knife and seeds scraped. To this end, do you save your vanilla bean pods? Are you making your own vanilla extract? I’ve decided I need to put a post up on making your own vanilla extract. I recently noticed the price of vanilla extract and it took my breath away. Sweet Jesus. There are a host of reasons for this, many of which sound like a James Bond movie… I’ll save the details for my post which will be soon so you can gift them for the holidays!
  • BOOZE. You can never go wrong with adding booze to glazes and buttercream. For this, I would do something in the bourbon, rum or cognac realm…any of these would go really well with the spices and apples.
  • CREAM vs MILK. Heavy whipping cream yields a thicker glaze, period. In a pinch, however, you can substitute milk for the cream, you’ll just get a thinner glaze…which is fine. If you use the heavy whipping cream, you can make these scones with any leftover cream!

 

Make Ahead

The glaze can be made ahead of time and stored in an air-tight container in the fridge until ready to use. I wouldn’t make it more than a day or two ahead of time. Bring it closer to room temperature before spreading over the bread.


Apple Cinnamon Roll Pull Apart Bread | Recipe by DisplacedHousewife Rebecca Firth

Apple Cinnamon Roll Pull Apart Bread | Recipe by DisplacedHousewife Rebecca Firth

 

SERVING + STORING

Once your Apple Cinnamon Roll Pull-Apart Bread is all baked and glossed up with the glaze, it’s ready to serve…you don’t need to wait until it’s room temperature to eat (although you definitely can). I personally enjoy enriched breads the day they are made…but I’ve also never kicked a next-day cinnamon roll out of bed. If the ambient temperature in your kitchen is cool, store it at room-temperature in an air-tight container for not more than a day or two. If it’s hot and humid, wrap tightly and stash in the fridge. 

 


Apple Cinnamon Roll Pull Apart Bread | Recipe by DisplacedHousewife Rebecca Firth

 

MORE APPLE RECIPES

I have four apple trees and loveee making apple treats in the fall. Below is a quick collection of more apple and spice deliciousness!

Cranberry Apple Hand Pies

Sweet little hand pies using fresh or frozen cranberries, apples and some five-spice powder (my holiday favorite)! These are ‘rustic’ which translates to: they don’t have to be perfect and flaws are celebrated. My favorite type of treat.

 

Spiced Apple Cake With Brown Butter Buttercream

I’ve been parading this lady through the ring because she’s such a fall favorite for me (I’ve loved seeing you all make this one on Instagram!). Brown butter, apples, spices…what more do you need in an easy, single-layer cake?

 

Cranberry Pecan Baked Apples

Brown sugar, oatmeal, cinnamon, pecans, apples…these are for when you’re craving something sweet but don’t want to work too hard for it. Highly recommend that these are served with a big ol’ scoop of vanilla bean ice cream.

 

Apple Cinnamon Muffins

This recipe was created before I started my quest for a bigger muffin top, but they are just as delicious and pretty (with fanned apple slices over the top). These are loaded with sour cream and buttermilk to keep the muffin base moist and loaded with spices for hella flavor. Feel free to leave the chopped walnuts out!

 

Slow Cooker Spiced Apple Cider

Fall is slow cooker season for me, so this recipe is no surprise. Super painless, you load a bunch of cored apples in your slow cooker with some water and spices and boom, hours later you have some delicious cider. I’ve been seeing some of you adding bourbon to your cider on Instagram and I salute you.

 

Spiced Apple Cake

Another apple cake! This one doesn’t have buttercream, but a pretty design of apples over the top — LOVE. This one is a stunner.

 

Petite Apple Cranberry Tarts

These are sweet little individual tarts that I made for a photo shoot. I give very detailed instructions with step-by-step photos so you can achieve that pretty rose effect with the apple slices. 

 

Apple Cinnamon Cherry Scones

Before I had cookies to obsess over, there were scones! Spiced apple cream scones, you know the drill. Get after it! 

 

*Most of these recipes haven’t been updated with weight measurements, please comment on the post with conversion questions and I will get to it asap! Also, the photos are oldddddd…so don’t judge! :) xo

Apple Cinnamon Roll Pull Apart Bread | Recipe by DisplacedHousewife Rebecca Firth

Apple Cinnamon Roll Pull Apart Bread | Recipe by DisplacedHousewife Rebecca Firth

 

Apple Cinnamon Roll Pull-Apart Bread

Makes 6 Servings

INGREDIENTS

For the Dough

  • 2/3 cup (5 oz or 150 g) warm whole milk (warmed to 105-110F; 41-43C)
  • 2 1/4 teaspoons (7 g) instant yeast
  • 2 ¼ cups (270 g) all-purpose flour
  • 1 large egg, room temperature
  • 2 tablespoons (24 g) granulated sugar
  • 1/2 teaspoon (3 g) sea salt
  • 4 tablespoons (57 g) unsalted butter, room temperature, cut into 4 pieces 

For the Filling

  • 1 1/2 cups (148 g) finely chopped apple (about 1 large apple, cored)
  • ½ cup (110 g) light brown sugar, packed
  • 1 tablespoon (6 g) ground cinnamon
  • ¼ teaspoon (1.5 g) sea salt
  • 2 tablespoons (28 g) unsalted butter, melted

For the Icing

  • 2 ounces (60 g) cream cheese, room temperature
  • 3 tablespoons (45 g) heavy whipping cream
  • 1 ½ tablespoons (21 g) unsalted butter, room temperature
  • 1 cup (120 g) powdered sugar, sifted
  • ¼ teaspoon (1.5 g) sea salt

INSTRUCTIONS

  1. In the bowl of an electric stand mixer fitted with the dough hook attachment add the warm milk and yeast. Stir well to combine and let sit for about 10 minutes until you see that the yeast is foaming at the top of the liquid. Add in the flour, egg and sugar and run the machine on low until the mixture comes together and a ball has formed, about 3-4 minutes. Add in the salt and 1 piece of butter and run the machine on low until combined. Add in the remaining pieces of butter, one piece at a time, not adding the next until the prior is completely mixed in. The dough may seem sticky, that’s ok. If the butter isn’t super soft it will resist incorporated into the dough. If this happens, stop the mixer, press the butter into the dough and then continue running it on low until it is completely incorporated into the dough.
  2. Once the last of the butter is combined, turn the mixer up to medium and knead for an additional 5-10 minutes or until the dough is smooth and elastic. It should not be sticking to the sides of the bowl, just the very bottom of the bowl. Lightly grease a large bowl with olive oil and place the dough in there, turning to coat the top. Cover loosely with a clean damp towel and set in a warm, draft free spot (not in direct sunlight) for 90 minutes or until double in size.
  3. Once doubled in size, turn the dough out onto a clean surface. Use a small amount of flour underneath the dough if it’s a touch sticky. Stretch and roll the dough into a 13×9 inch (33×23 cm) rectangle; the dough should be between 1/4- to 1/2-inches thick (.6 to 1.25 cm). Use a 4-inch (10 cm) round cutter and cut 6 circles out of the dough. Cover loosely with a damp towel while you prep the apples.
  4. For the apples, in a medium bowl combine the apples, brown sugar, cinnamon and sea salt tossing well to combine. Prepare a 9×5 inch (23 x 13 cm) pan by greasing it well and lining with parchment paper letting the excess hang over the sides (you’ll use these to pull the baked bread out of the pan). 
  5. Brush each dough round with the melted butter and evenly distribute the apples between the six rounds. Fold one side of the dough onto itself (like a taco) and place open side up (like the photos) into the pan; repeat with the remaining dough rounds. Sprinkle any leftover apples in the pan and brush any leftover butter over the tops of the dough. Cover with a damp towel and let sit for 45 minutes. The dough should puff up during this time. 
  6. Preheat your oven to 350F (177 C), remove the damp towel and bake in the center of the oven for 30-35 minutes or until lightly bronzed and cooked through. If using, an instant read thermometer it should read 190F (88 C) when pressed into the bread. Set on a cooling rack and after 10 minutes, use the parchment overhang to lift the loaf out of the pan and set on the rack to finish cooling (don’t clean the bread pan yet).
  7. For the glaze, whisk together the cream cheese, heavy whipping cream, butter, powdered sugar and salt until smooth and well blended. Place the loaf back in the pan and pour the glaze over the top. Let sit until for about 20 minutes (if you can wait). Serve warm or at room temp, your call! Also, use two forks to separate the bread into slices. Thank you for making this Apple Cinnamon Roll Pull-Apart Bread!! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your pretty loaves!!! xo

 

If you’ve made it this far, you’re my hero. This must be the longest post EVER. I hope you’ve enjoyed it. As always, post any questions, comments or feedback below as I love hearing from you. 

I hope your day is beautiful!!

R xoxo

 

5.0 from 1 reviews
Apple Cinnamon Roll Pull-Apart Bread
Author: 
Recipe type: Rolls
Cuisine: Breakfast or Brunch
Serves: 6 Servings
 
A simple enriched dough is stuffed with apples, cinnamon and brown sugar. It's basically a fall party in your mouth. Enjoy! xo
Ingredients
  • NGREDIENTS
  • For the Dough
  • ⅔ cup (5 oz or 150 g) warm whole milk (warmed to 105-110F; 41-43C)
  • 2¼ teaspoons (7 g) instant yeast
  • 2 ¼ cups (270 g) all-purpose flour
  • 1 large egg, room temperature
  • 2 tablespoons (24 g) granulated sugar
  • ½ teaspoon (3 g) sea salt
  • 4 tablespoons (57 g) unsalted butter, room temperature, cut into 4 pieces
  • For the Filling
  • 1½ cups (148 g) finely chopped apple (about 1 large apple, cored)
  • ½ cup (110 g) light brown sugar, packed
  • 1 tablespoon (6 g) ground cinnamon
  • ¼ teaspoon (1.5 g) sea salt
  • 2 tablespoons (28 g) unsalted butter, melted
  • For the Icing
  • 2 ounces (60 g) cream cheese, room temperature
  • 3 tablespoons (45 g) heavy whipping cream
  • 1 ½ tablespoons (21 g) unsalted butter, room temperature
  • 1 cup (120 g) powdered sugar, sifted
  • ¼ teaspoon (1.5 g) sea salt
Instructions
  1. n the bowl of an electric stand mixer fitted with the dough hook attachment add the warm milk and yeast. Stir well to combine and let sit for about 10 minutes until you see that the yeast is foaming at the top of the liquid. Add in the flour, egg and sugar and run the machine on low until the mixture comes together and a ball has formed, about 3-4 minutes. Add in the salt and 1 piece of butter and run the machine on low until combined. Add in the remaining pieces of butter, one piece at a time, not adding the next until the prior is completely mixed in. The dough may seem sticky, that's ok. If the butter isn't super soft it will resist incorporated into the dough. If this happens, stop the mixer, press the butter into the dough and then continue running it on low until it is completely incorporated into the dough.
  2. Once the last of the butter is combined, turn the mixer up to medium and knead for an additional 5-10 minutes or until the dough is smooth and elastic. It should not be sticking to the sides of the bowl, just the very bottom of the bowl. Lightly grease a large bowl with olive oil and place the dough in there, turning to coat the top. Cover loosely with a clean damp towel and set in a warm, draft free spot (not in direct sunlight) for 90 minutes or until double in size.
  3. Once doubled in size, turn the dough out onto a clean surface. Use a small amount of flour underneath the dough if it's a touch sticky. Stretch and roll the dough into a 13x9 inch (33x23 cm) rectangle; the dough should be between ¼- to ½-inches thick (.6 to 1.25 cm). Use a 4-inch (10 cm) round cutter and cut 6 circles out of the dough. Cover loosely with a damp towel while you prep the apples.
  4. For the apples, in a medium bowl combine the apples, brown sugar, cinnamon and sea salt tossing well to combine. Prepare a 9x5 inch (23 x 13 cm) pan by greasing it well and lining with parchment paper letting the excess hang over the sides (you'll use these to pull the baked bread out of the pan).
  5. Brush each dough round with the melted butter and evenly distribute the apples between the six rounds. Fold one side of the dough onto itself (like a taco) and place open side up (like the photos) into the pan; repeat with the remaining dough rounds. Sprinkle any leftover apples in the pan and brush any leftover butter over the tops of the dough. Cover with a damp towel and let sit for 45 minutes. The dough should puff up during this time.
  6. Preheat your oven to 350F (177 C), remove the damp towel and bake in the center of the oven for 30-35 minutes or until lightly bronzed and cooked through. If using, an instant read thermometer it should read 190F (88 C) when pressed into the bread. Set on a cooling rack and after 10 minutes, use the parchment overhang to lift the loaf out of the pan and set on the rack to finish cooling (don't clean the bread pan yet).
  7. For the glaze, whisk together the cream cheese, heavy whipping cream, butter, powdered sugar and salt until smooth and well blended. Place the loaf back in the pan and pour the glaze over the top. Let sit until for about 20 minutes (if you can wait). Serve warm or at room temp, your call! Also, use two forks to separate the bread into slices. Thank you for making this Apple Cinnamon Roll Pull-Apart Bread!! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your pretty loaves!!! xo

 

 

 

 

5 Comments

  • Christine 2020/10/04 at 1:53 PM

    This looks great- but the egg isn’t listed in the recipe. Is it one egg?

    Reply
    • Rebecca Firth 2020/10/04 at 3:48 PM

      Hi Christine! It is one (1) large egg and it is listed just below flour in the ingredients and add in Step 1 along with the flour. Please reach out with any other questions. I hope you make/love them!! xoxo

      Reply
      • Christine 2020/10/04 at 5:11 PM

        Oy I was looking and swore it wasn’t there. It’s proofing now, I’m so excited to try it!

        Reply
  • Sally 2020/10/04 at 12:06 AM

    Yum! looks delicious. Breakfast anyone?

    Reply

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