Morning Buns

It actually rained a tiny bit tonight. Hooray! I am so excited for fall and winter.  And this is the perfect thing to welcome in fall.  Warm cinnamony bread in the morning (that I can make beforehand too!) with some Evil Hot Chocolate makes for very happy faces around here.  This is originally from the King Arthur Flour blog, and in that recipe they bake it in a tree form but a 9 by 13 pan works great.
This is the perfect Holiday breakfast recipe, since it can be thrown in the oven while you enjoy festivities.  And I have found if we have company it’s really nice to make a few days ahead so we can have it on hand for an easy breakfast.
HOLIDAY MORNING BUNS
3 1/2 cups flour
1/2 cup cornstarch
1 T baking powder
1 1/2 tsp salt
2 T sugar
2 to 2 1/4 cups heavy cream
Coating:
7 T butter, melted
cinnamon and sugar for rolling
Whisk together the flour, cornstarch, baking powder, salt, and sugar.
Add 2 cups of the cream all at once, then stir until the dough comes together.
If needed, add more cream to bring dough together.
Knead lightly just to make sure there are no dry spots.
Break of pieces of dough about the size of a ping pong ball and roll each piece in the melted butter, then the in the cinnamon and sugar.
Place the balls into a pan in a single layer (I use a 9 by 13 inch glass dish, sprayed with non-stick spray).  By the time you are done they should be touching, but not overlapping.
Cover the pan with plastic wrap and put in the freezer overnight, or up to a week. (Just wrap the foil again in foil if freezing longer than overnight.
The next day take the pan out of the freezer and let them sit at room temerature while you heat your oven to 350 degrees.  (Don’t worry, they don’t need to thaw).
Bake for 45 to 50 minutes, until they are cooked through.
If they have been in the freezer longer than overnight, they may need 65 to 70 minutes.
(You may need to tent with foil after 45 minutes so the tops don’t overbake).
Dust liberally with powdered sugar (if desired) and serve immediately.
Morning Buns

Ingredients

  • 3 1/2 cups flour
  • 1/2 cup cornstarch
  • 1 T baking powder
  • 1 1/2 tsp salt
  • 2 T sugar
  • 2 to 2 1/4 cups heavy cream
    Coating:
  • 7 T butter, melted
  • cinnamon and sugar for rolling

Instructions

  • Whisk together the flour, cornstarch, baking powder, salt, and sugar.
  • Add 2 cups of the cream all at once, then stir until the dough comes together.
  • If needed, add more cream to bring dough together.
  • Knead lightly just to make sure there are no dry spots.
  • Break of pieces of dough about the size of a ping pong ball and roll each piece in the melted butter, then the in the cinnamon and sugar.
  • Place the balls into a pan in a single layer (I use a 9 by 13 inch glass dish, sprayed with non-stick spray). By the time you are done they should be touching, but not overlapping.
  • Cover the pan with plastic wrap and put in the freezer overnight, or up to a week. (Just wrap the foil again in foil if freezing longer than overnight.
  • The next day take the pan out of the freezer and let them sit at room temperature while you heat your oven to 350 degrees. (Don't worry, they don't need to thaw).
  • Bake for 45 to 50 minutes, until they are cooked through.
  • If they have been in the freezer longer than overnight, they may need 65 to 70 minutes.
  • (You may need to tent with foil after 45 minutes so the tops don't overbake).
  • Dust liberally with powdered sugar (if desired) and serve immediately.
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