Holiday Morning Buns

From King Arthur Flour Blog

I found this on another blog and had to try! They turned out really good, next time I might try using half and half to try and make them a little lighter!!

Holiday Morning Buns

3 1/2 cups flour
1/2 cup cornstarch
1 tbsp baking powder
1 1/4 tsp salt
2 tbsp sugar
2-2 1/4 cups heavy cream
Coating:
7 tbsp butter, melted or milk
cinnamon and sugar for rolling
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Lightly grease a 9 x 13 pan.
Whisk together the flour, baking powder, salt, and sugar. Add 2 cups of 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 a few times to make sure there are no dry spots.
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Place the cinnamon and sugar in a small, shallow bowl. Break off pieces of dough about the size of a ping pong ball. Dip each piece in butter or milk, then roll in cinnamon and sugar to coat.
Place the cinnamon-coated dough balls into pan in a single layer; they'll be touching one another, which is fine!
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Cover the pan with plastic, and place in freezer overnight, or for up to a week or so. If freezing longer than overnight wrap entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let buns rest at room temp. while you preheat the oven to 350 degrees. The buns don't need to thaw.
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If you're baking the buns immediately (not frozen), bake them for 45-50 minutes, till the buns in the center are cooked through. If the buns have been frozen, bake them for 65-70 minutes. Tent them with aluminum foil after 45 minutes of baking.

Remove from oven, and serve immediately. Dust with powdered sugar, if desired!