Cinnamon Rolls 

This is my choice cinnamon roll recipe currently. Light enough, not too sweet, balanced for all my cinnamon roll aficionados. This is naturally leavened with the starter only!

~Make the filling
Stir together until it looks like wet sand:
6 oz (12) brown sugar
1/4 c (1/2) all purpose flour
1 T (2) cinnamon
1/8 t (1/4)salt
1 T (2) very soft unsalted butter
(Mix in food processor if you want to add: 3 oz (6) raisins) Like my raisin cinnamon swirl bread.

~Make the icing
Stir together:
6 oz (12) powdered sugar
a pinch of salt
2 T (4) melted butter
1/2 t (1) vanilla
1/2 to 1 oz (2) milk or cream
A little cream cheese too if you have it.

~Form the rolls
Turn the dough out onto a lightly buttered work surface and gently deflate it, working it with your fingertips into a 14 x 16 rectangle (28x16). (I don't like too many swirls, I want significant bread between the swirls.)

Spread the filling evenly over the surface of the dough, leaving 1/2 of exposed dough along one short edge, at your far end.

Starting with the closer filling-coated short edge, roll the dough into a log. Roll snugly but not too tight or it will pop up the middle as they bake.

Cut the log into twelve slices and place them in a lightly greased 9 x 13 pan (2/3 size sheet pan). Cover the pan with a damp dish towel and let the buns rise until they are puffy, 2 to 3 hours.

At this point, you can let the buns rise for another hour or so and then bake them; or you can place the pan in the refrigerator overnight, covered, and bake the buns the next day (up to 24 hours later).

~To bake the same day: Bake the buns at convection bake 375* for 18 to 22 minutes, until golden. A digital thermometer inserted into the center of a middle bun should read 190*.  

~To bake the buns after being refrigerated overnight: Remove the pan from the refrigerator and leave the buns covered at room temperature while you preheat the oven. Bake the buns for 20 to 25 minutes, until golden.

Remove the buns from the oven and cool for 5 to 10 minutes before icing. Put the icing into a plastic bag, cut the corner and drizzle frost them!
~Mix the dough (Double)
In bosch with dough hook mix:
8 oz (16) starter
6 oz (12) lukewarm milk
1 (2) egg
4 T (1 stick) soft unsalted butter
11 oz (22) white all purpose flour
2 oz (4) whole wheat bread flour
1/4 c (1/2) sugar
until flour is evenly moistened and dough is cohesive and sticky.

Rest the dough 20 minutes.
This is an autolyse.

Mix in:
1 1/2 t (1 T) salt

Then mix in the salt until incorporated. Continue kneading until it is smooth, soft and tacky and makes a friendly windowpane.

Cover and rest 3-4 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. You can be fairly flexible in your timing of these. One stretch and fold per hour is ideal. The goal is to end up with a strong dough with good elasticity and air pockets.

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