Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Cinnamon Rolls ~IngredientsDough:½ cup warm water (110 degrees F/45 degrees C)1 teaspoon white sugar1 (0.25 ounce) package active dry yeast½ cup milk¼ cup white sugar¼ cup unsalted butter1 teaspoon salt2 large eggs, beaten4 cups all-purpose flourGlaze:¾ cup unsalted butter¾ cup brown sugar½ cup chopped pecansFilling:¼ cup unsalted butter, melted¾ cup brown sugar½ cup chopped pecans1 tablespoon ground cinnamonInstructionsTo make the dough: Pour water into a liquid measure. Add 1 teaspoon of sugar and active dry yeast; stir until dissolved. Let stand until foamy, about 10 minutes.Meanwhile, warm milk in a small saucepan over medium heat until it just starts to bubble around the edges; do not boil. Remove from the heat and stir in 1/4 cup sugar, 1/4 cup unsalted butter, and salt until melted. Let cool until lukewarm.Lightly whisk eggs in a large bowl. Add yeast mixture, lukewarm milk mixture, and 1 ½ cups flour; stir until well combined.Mix in remaining 2 ½ cups flour (1/2 cup at a time), mixing well after each addition, until dough comes together.Turn dough out onto a lightly floured surface and knead until smooth, silky, and elastic, about 8 minutes.Place dough in an oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.While the dough is rising, make the glaze: Melt 3/4 cup of unsalted butter in a small saucepan over medium heat. Add 3/4 cup brown sugar and whisk until smooth.Grease a 9x13-inch pan. Pour glaze mixture into the pan; sprinkle pecans over top.Make the filling: Place 1/4 cup melted butter in a small bowl. Combine 3/4 cup of brown sugar, pecans, and cinnamon in a separate bowl.When the dough has doubled in size, turn it out onto a lightly floured surface. Roll into a 14x18-inch rectangle. Brush 1/2 of the melted butter over the dough, leaving a 1/2-inch border unbuttered. Sprinkle brown sugar mixture over top.Start at the long edge and roll the dough tightly, pinching the seams to seal. Brush remaining butter over the dough. Cut dough into 15 equal rolls.Place rolls, cut-sides down, into the glaze in the prepared pan. Cover and let rise until double in size, about 1 hour.Preheat the oven to 375 degrees F (190 degrees C).Uncover and bake in the preheated oven until golden brown, 25 to 30 minutes.Let cool in pan for 3 minutes, then invert onto a serving platter so the glaze is on top. Scrape any remaining glaze from the pan onto the rolls.~ Cinnamon Roll Icing ~Ingredients7 tablespoons butter, softened2 ounces cream cheese, softened2 tablespoons milk½ teaspoon vanilla extract1 ½ cups confectioners' sugar, sifted¼ teaspoon saltInstructionsBeat butter and cream cheese together in a large bowl with an electric mixer until creamy.Blend in milk and vanilla.Gradually mix in confectioners' sugar and salt until smooth and fluffy.Frost the cinnamon rolls with about ¼ of the icing when they are still warm. When they’re cooled, top with remaining icing. Enjoy!

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