Grand Central Bakery Cinnamon Rolls

Getting back to SoCal has proved to be a lot more challenging than I thought. The traffic is murder. Everyone is so damn skinny and blond and definitely not eating cinnamon rolls for breakfast. But I think we should break their "6 pack abs" trance by strutting down Santa Monica Pier munching on these luscious buns.. and I ain't talking about buns of steel! So here you go. Well worth the effort, the calories and the stares of envy you will get as you eat them!
 

Makes 12-14 rolls
This is going to be 3 part recipe and I will publish one at a time so you don't get overwhelmed and think you can't make these. You can!

All ingredients and where they fit in


Part 1 - The Sponge
2 1/2 cups tepid water (feels comfortable but warm when you put a drop on your wrist)
1 envelope active dry yeast
3 Tb molasses
1/2 cup (2.5 oz) whole wheat flour
1/2 cup (3 oz) eight grain cereal - Bob's Red Mill is the best
2 cups (10 oz) unbleached white flour

Part 2 Final Dough
2 1/2 - 3 cups (12.5 - 15 oz) unbleached white flour
1/4 cup (2 oz or 1/2 stick) unsalted butter, melted and cooled slightly
1 Tb salt

Part 3 Filling
6 Tb plus 2 Tb (4 oz total or 1 stick) unsalted butter at room temp
3/4 cup (5.25 oz) granulated sugar
3/4 cup (5.25 oz) packed light brown sugar
1 tsp cinnamon
1/2 cup dried currants ( I used 1/4 cup raisins and 1/4 cup dried cranberries)

Make the sponge : Measure all the ingredients into a deep bowl and whisk until smooth.

 Cover tightly with plastic wrap and let sit at room temp for 2 hours or better yet - in the refrigerator about 12 hours - this way you can go to sleep and make the final dough mix in the morning. It will then finish rising as you go about your day, form the rolls at night and bake them in the morning.  The sponge is ready when it shows signs of active fermentation.

Not pretty but promising!