Cinnamon and Sugar Morning Buns

   Let me take you on a mouth watering

journey at breakfast.  All with one recipe.  These delicious buns.

  Soft breakfast rolls, coated in butter, and smothered with cinnamon and sugar.  A tasty treat for breakfast. Breakfast can't get better than this.  I mean, it's like, dessert for breakfast.

  Not only are they tasty and finger licking good, but they're easy to make.  These breakfast treats can be baked the next day.  A perfect make-ahead meal, if you ask me.

  My family eats these for special holidays.  They're perfect for grabbing and eating while at the same time doing something else, like an Easter egg hunt (made these for Easter, this year.).

   Basically, I'm just telling you a bunch of reasons to make this recipe, where if I sum up all this writing, it would look like this: This recipe is a great breakfast so, please make it.  You won't regret it. Thank you.

Cinnamon and Sugar Morning Buns
Ingredients
3 and 1/2 cups Flour and 1/2 cup Cornstarch
1 tablespoon Baking Powder
1 and 1/4 teaspoons Salt
2 tablespoons Sugar
2 1/4 cups Heavy Cream
Cinnamon and Sugar Mixture (Coating)
7 tablespoons Butter
Directions
Line a 9x13 pan with lightly greases parchment paper.
Mix together all the dry ingredients.(not the cinnamon and sugar coating) Then, add the cream.  Start by adding 2 cups and mixing and then the other 1/4 cup of cream.  The dough may seem dry, but once you roll, they won't be.
Break apart the dough and roll pieces into golf ball sizes.  Dip in butter and then coat in cinnamon and sugar.  Place them in pan  in one single layer.  The buns will be touching....which is fine.
Freeze these breakfast treats for up to one week.  When ready for this breakfast, pull out from freezer. Preheat oven to 350F. The buns do not need to be completely thawed when put in the oven.
If you just made the buns and are baking right then, bake for 45 to 50 minutes.  If buns were frozen, bake for 60 to 70 minutes.  At the 45 minute mark, tent the buns with aluminum foil. (only for frozen buns) The buns are done when they are baked, not doughy.  Keep your eye on the texture, it's easy to over bake these.
Let cool and enjoy!

Recipe Source-Mel's Kitchen Cafe

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