Nothing is better than cozying up on the couch with a cup of tea and a freshly baked (and might I add, warm) cinnamon bun, especially if it’s homemade. There’s a sense of not only accomplishment–because let’s be real, yeast isn’t always the most forgiving of ingredients–but also a sense of satisfaction as you get to sit there and unravel the buttery layers, one by one.
It seems as though each person has their own preference for how a cinnamon bun should look and taste, and although there’s no wrong answer, I am and always will be a pearl sugar girl over vanilla icing. Pearl sugar is almost like a coarse, compressed version of powdered sugar, and not only makes for a beautiful decoration, but also adds a nice crunch and sweetness to baked goods. Although more commonly found in Scandinavia and other European countries, you can easily purchase it online.
To make these, I used our recipe for Perfectly Pillowy King Arthur Cinnamon Rolls with just a few alterations:
I used active dry yeast instead of instant yeast. You can use the two interchangeably, but note that active dry yeast will usually require a longer proofing time. Active dry yeast also has to be activated, so if you choose to use the former, make sure to mix it with warm milk instead of cold.
I increased the amount of butter in the filling from 1 tablespoon butter to 4 tablespoons–this is of course totally optional, I just happen to like mine more buttery.
Instead of baking them on a parchment-lined baking sheet, I baked them in a cupcake tin with cupcake liners.
Right before baking, I brushed the buns with an egg wash and sprinkled pearl sugar over top. This was instead of brushing them with melted butter and drizzling with icing.
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