There’s nothing better than relaxing on the couch with a cup of tea and a freshly baked (and might I add, hot) cinnamon roll, especially if it’s homemade. There’s not only a feeling of accomplishment – because let’s be real, yeast isn’t always the most indulgent ingredient – but also a feeling of satisfaction when you can sit there and unravel the layers of butter, one by one. a.
It seems like every person has their own preference for what a cinnamon roll looks and tastes like, and while there’s no wrong answer, I am and always will be a pearl sugar girl on vanilla frosting. Pearl sugar is almost like a coarse, compressed version of powdered sugar and not only makes a beautiful decoration, but also adds a lovely crunch and sweetness to baked goods. Although it is more commonly found in Scandinavia and other European countries, you can easily purchase it online.
To make them, I used our recipe Perfectly Soft King Arthur Cinnamon Rolls with just a few modifications:
I used active dry yeast instead of instant yeast. You can use the two interchangeably, but note that active dry yeast will generally require a longer rising time. Active dry yeast also needs to be activated, so if you choose to use the former, be sure to mix it with warm milk rather than cold milk.
I increased the amount of butter in the filling from 1 tablespoon of butter to 4 tablespoons – this is of course totally optional, I happen to like mine more buttery.
Instead of baking them on a baking sheet lined with parchment paper, I baked them in a cupcake pan with cupcake liners.
Just before baking, I brushed the buns with egg wash and sprinkled pearl sugar on top. This was instead of brushing them with melted butter and drizzling them with frosting.