Breakfast Buns

In a large mixing bowl with dough hook attached, combine 1 1/2 cups flour, yeast, and cinnamon. In a 2 cup microwave safe measuring cup combine milk, butter, sugar, and 3/4 teaspoon salt. Heat on high for 1 minute 30 seconds. Combine the flour mixture and slowly add the milk mixture. Beat on low speed until combined, add the eggs. Mix until combined and then add remaining flour, one cup at a time, scrape down bowl a few times. When the flour is well incorporated, turn mixer to medium high and mix for 5 minutes. (Dough should cling to the dough hook, if it appears too sticky, add flour 1 tablespoon at a time). Shape dough into a ball and place in a lightly greased bowl, cover and let rise for about 1 1/2 hours, until double in size. Punch dough down and place on a lightly floured board. Let rest covered for 10 minutes. Preheat oven to 375 degrees. Divide dough equally into 12 – 18 rolls, depending on your preferred size. Form each piece into a ball and place on a greased baking sheet. Let rise 30- 45 minutes or until double in size. Brush with beaten egg white (keep the remaining egg white). Bake 375 degrees for 12 – 15 minutes or until golden brown. Cool slightly. Combine powdered sugar, vanilla, dash of salt and remaining egg white, add additional milk until you have reached your desired consistency. Drizzle frosting over each bun.

These can easily be made into hot cross buns, just score the tops with a sharp knife with an X prior to baking and pipe a X on the top of each bun.