Place the bowl on a stand mixer fitted with a dough hook and add about 1/4 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone.
Once the flour is fully incorporated and the dough is smooth, begin to add the cubed butter in small amounts. Wait until the butter is fully mixed in before adding more.
Once the butter is completely mixed into the dough, transfer it to a large lightly greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.
After the dough has risen, divide it into 10 equal pieces. Form each piece into a ball then place on a baking sheet. Cover and allow to rise in a warm until doubled in size.
Cut the maritozzi down the middle leaving the bottom intact. Pipe or spoon a generous amount of whipped cream into the center of each bun then use mini offset spatula to smooth it out. Dust with confectioners' sugar before serving.