This recipe calls for active dry yeast instead of instant, do you not have to let the yeast rise? What is the difference between using granulated...

...sugar compared to brown sugar

Nicole Marcinkevics
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Grandma Bercher's Cinnamon Rolls
Recipe question for: Grandma Bercher's Cinnamon Rolls

3 Comments

Nicole M. December 1, 2013
Thanks Michael! I assumed that even though the recipe did not include the step of letting the yeast poof that it probably would not turn out well without doing so. Is there a drawback of using instant yeast in place of active/traditional yeast in cinnamon rolls or other bread recipes? With regards to the sugar, I was in fact referring to the filling and how the end result would turn out using brown sugar instead of white bleached granulated sugar. I have just always know cinnamon rolls that have been made with brown sugar so it made me a bit curious. Thanks so much for answering my questions and I will definitely use your tips about distilled water and raw sugar when I try this one again!
 
Trena H. December 1, 2013
Nicole - I used to work at a bakery that only made cinnamon rolls and we only used brown sugar in the filling and it was delicious!
 
boulangere December 1, 2013
You might get the best advice by writing directly to the recipe's author: http://food52.com/users/31017-la-domestique
Click on the envelope icon.
 
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