Cinnamon Pull-Apart Rolls
3.5 c flour
.5 c cornstarch
1 T baking powder
1.25 t salt
2 T sugar
2 c (1 pt) heavy cream or whipping cream
1.5 c sugar
cinnamon/sugar mixture for rolling
1. Lightly grease a 9" x 13" pan, line with parchment, and grease the parchment. Parchment isn't absolutely necessary, but it makes it easier.
2. Whisk together the flour, baking powder, salt, and sugar. Add cream, then toss and stir the mixture till the dough comes together. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.
3. Place the cinnamon sugar in a small, shallow bowl or pan; or in a ziploc bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in butter, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan in a single layer; they'll be touching one another, which is just fine.
4a. Cover the pan with plastic, and place in the freezer overnight, or for up to a week. 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*. The buns don't need to thaw. Bake for 65-70 minutes; tent them with aluminum foil after 45 minutes.
4b. If you're baking the buns immediately (not frozen), bake them for 45 to 50 minutes at 350*, till the buns in the center are cooked through (use toothpick test).
5. Remove from the oven, and serve immediately. Dust with confectioners' sugar, if desired, right before serving.