{Breakfast Buns}

I actually made these on Christmas Morning. They were so moist and yummy. I ended up making them the night before and then sticking them in my freezer and baking them in the morning, so it was really easy. I made the glaze to go over mine, but just dusting them with powdered sugar is great too.

3 1/2 cups all-purpose Flour + 1/2 cup  cornstarch
1 tablespoon baking powder
1 1/4 teaspoons salt
2 tablespoons sugar
2 to 2 1/4 cups heavy cream

7 tablespoons butter, melted
Cinnamon and sugar for rolling (I just mixed my own together)
Lightly grease a 9″ x 13″ pan
Whisk together the flour, cornstarch, baking powder, salt, and sugar. Add 2 cups of the cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.
Place the cinnamon sugar in a small, shallow bowl or pan; or in a plastic zip-top bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in melted butter  then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan of your choice in a single layer; they’ll be touching one another, which is just fine.
Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don’t need to thaw.
If you’re baking the buns immediately (not frozen), bake them for 45 to 50 minutes, till the buns in the center are cooked through. You can asses this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy. If the buns have been frozen, bake them for 65 to 70 minutes, testing for doneness as instructed above. Tent them with aluminum foil after 45 minutes of baking. 
Remove from the oven, and serve immediately. Dust with powder sugar, or powdered sugar glaze (recipe below) if desired, right before serving.
Powder Sugar Glaze:
4 tbs butter, softened
2 cups powdered sugar
1 tsp vanilla
3-6 tbs hot water
Mix all together until it is slightly runny.
Recipe Source: King Arthurs Flour


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