Substitute active dry yeast?
I'm making cinnamon rolls and don't really like the "hassle" of proofing active dry yeast. Could I substitute this with "rapid rise" (I think also called "instant") yeast? I don't want the bread maker yeast; I want the yeast that I can just add to the dry ingredients. If so, is it a 1 to 1 substitution (e.g. 10 grams of active dry yeast = 10 grams rapid rise yeast)?
What are potential downsides of making such a substitution? According to one source (www.thekitchn.com/whats-the-difference-instant-a-54252), I'd lose flavor and structure. Is that serious enough to warrant sticking to active dry yeast?