Makes one dozen cinnamon buns

Ingredients

Starter:

• 225g water
• 150g flour
• 1/2 tsp yeast

Dough:

• Starter (~227g)
• 170g (3/4 cup) milk
• 1 egg
• 60g (4 tbsp) butter, softened
• 330g (2 3/4 cups) flour
• 60g (1/2 cup) whole wheat flour
• 50g (1/4 cup) sugar
• 9g (1 1/2 tsp) salt
• 1 tsp yeast

Filling:

• 160g (3/4 cup) brown sugar
• 30g (1/4 cup) flour
• 15g (1 tbsp) butter, melted
• 1 tbsp cinnamon
• 1/8 tsp salt

Instructions

The day before:

1. mix the start ingredients and let sit at room temperature, covered

The day of:

1. Mix together all dough ingredients except yeast and salt, until it forms a cohesive sticky mass (3 minutes in a stand mixer)
2. Sprinkle salt and yeast on top of dough and let sit covered for 20 minutes (autolyse)
3. Mix dough until fully combined, continue mixing until smooth and only somewhat soft and tacky
4. Let rest for 4 hours, performing a stretch and fold each hour
5. Meanwhile, prepare the filling by mixing all ingredients until it forms a sandy mixture
6. Pour the dough onto a floured work surface and pat and roll into a 14"x20" rectangle
7. Cover the rectangle with the filling leaving a 1/2" alone one of the short sides
8. Roll the dough up along the long edge, stretching slightly as you go, until it forms a log about 18" long.
9. Slice the log into 12 equal pieces (about 1 1/2" long)
10. Let sit covered on a baking tray for 3-4 hours
11. Bake at 400F for 18-22 minutes until golden