Fluffy Cinnamon Buns with Pearl Sugar

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 do-it-yourself. There’s a way of not solely accomplishment–as a result of let’s be actual, yeast isn’t at all times essentially the most forgiving of substances–but in addition a way of satisfaction as you get to take a seat there and unravel the buttery layers, one after the other.

It appears as if every individual has their very own desire for a way a cinnamon bun ought to look and style, and though there’s no fallacious reply, I’m and at all times will probably 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 lovely ornament, but in addition provides a pleasant crunch and sweetness to baked items. Though extra generally present in Scandinavia and different European nations, you possibly can simply buy it on-line.

To make these, I used our recipe for Completely Pillowy King Arthur Cinnamon Rolls with only a few alterations:

  • I used lively dry yeast as a substitute of on the spot yeast. You need to use the 2 interchangeably, however notice that lively dry yeast will normally require an extended proofing time. Energetic dry yeast additionally must be activated, so in case you select to make use of the previous, be certain that to combine it with heat milk as a substitute of chilly.

  • I elevated the quantity of butter within the filling from 1 tablespoon butter to 4 tablespoons–that is after all completely elective, I simply occur to love mine extra buttery.

  • As a substitute of baking them on a parchment-lined baking sheet, I baked them in a cupcake tin with cupcake liners.

  • Proper earlier than baking, I brushed the buns with an egg wash and sprinkled pearl sugar over prime. This was as a substitute of brushing them with melted butter and drizzling with icing.

Fluffy Cinnamon Buns with Pearl Sugar

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