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...

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!

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