White's Sugared Morning Buns

Outlander Kitchen

Sometimes you just want a sweet, decadent breakfast. This recipe is both of those things...but you'll have to start the night before if you want to enjoy them in the morning. The dough is soft and sticky, so rolling it out when it's cold is definitely helpful!

Mine didn't turn out perfectly beautiful, preferring to spread and overflow the muffin tin. The white chocolate (that I didn't chop; instead I used chips) wanted to fall out into the cups. Luckily, they were still delicious. They stored and reheated well, so they're not a bad choice even if you don't think you can eat them all at once.

I couldn't find this recipe online, so you might just have to buy the book if you want to make these yourself.

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