Nothing is best than cozying up on the sofa with a cup of tea and a freshly baked (and would possibly I add, heat) cinnamon bun, particularly if it’s selfmade. There’s a way of not solely accomplishment–as a result of let’s be actual, yeast isn’t at all times probably the most forgiving of components–but additionally a way of satisfaction as you get to sit down there and unravel the buttery layers, one after the other.
It appears as if every individual has their very own desire for the way a cinnamon bun ought to look and style, and though there’s no fallacious reply, I’m and at all times can be a pearl sugar woman over vanilla icing. Pearl sugar is nearly like a rough, compressed model of powdered sugar, and never solely makes for a stupendous ornament, but additionally provides a pleasant crunch and sweetness to baked items. Though extra generally present in Scandinavia and different European international locations, you’ll be able to simply buy it on-line.
To make these, I used our recipe for Completely Pillowy King Arthur Cinnamon Rolls with only a few alterations:
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I used energetic dry yeast as an alternative of on the spot yeast. You should utilize the 2 interchangeably, however word that energetic dry yeast will often require an extended proofing time. Energetic dry yeast additionally needs to be activated, so in case you select to make use of the previous, ensure that to combine it with heat milk as an alternative of chilly.
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I elevated the quantity of butter within the filling from 1 tablespoon butter to 4 tablespoons–that is in fact completely elective, I simply occur to love mine extra buttery.
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As an alternative of baking them on a parchment-lined baking sheet, I baked them in a cupcake tin with cupcake liners.
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Proper earlier than baking, I brushed the buns with an egg wash and sprinkled pearl sugar over high. This was as an alternative of brushing them with melted butter and drizzling with icing.
