Grand Central Bakery Cinnamon Rolls-part 2

So now  you have your sponge - why? Because it improves the texture and flavor of the rolls. Really worth it. And since you have let it sit all day in the refrigerator fermenting it really isn't much more time intensive. Now It is time to:

Mix the final dough

Combine the sponge with all the ingredients above under "final dough". If you have a stand mixer you are in luck as all you do is put the bowl on the mixer with a dough hook attachment and mix on low until the dry ingredients are fully incorporated (about 3 minutes). Increase speed to medium and mix 4 minutes more until smooth pulling away from the side. If the dough is too sticky add more flour 1/4 cup at a time until you reach the desired consistency.  If you are doing this by hand, add the ingredients together and mix with a thick wooden spoon then turn onto a lightly floured surface (your very clean counter). Knead until smooth  adding flour if necessary.

Let the Dough Rise
Turn the dough into lightly oiled bowl and cover with plastic wrap until double in size in a draft-free place (like an unheated oven) - or put it it the fridge for the day and it will rise so you can work on it later. It is good to chill the dough for an hour anyway after it rises so it is easier to work with.

 Prep for baking

Grease a 9x13 pan with butter. ( about 1 Tb). Turn the dough onto lightly flour surface and roll and stretch  into a 20x12 rectangle.

 

Spread with 4-6 TB butter and sift evenly with cinnamon sugar. Sprinkle dried fruit on top.

Roll up into a tight log by rolling and pressing with your hands 

(20 - 24 inches long and 2-3 inches in diameter).

Cut the log into 12 rolls (cut in 1/2, then cut each half into six 2 inch rolls. Place rolls onto baking sheet using tuck method below.

Cover the pan with plastic wrap and let the rolls rise 30-60 minutes until expanded and coming close to touching. Then put in the refrigerator over night.

Bake them in the morning!
Preheat oven at 350 when you wake up and take the rolls out of the refrigerator for about 35 minutes. Don't remove the plastic wrap yet. They are ready when the rolls touch each other and they are room temp, soft and springy to the touch.

Sprinkle the reserved cinnamon sugar on top and bake 35-45 minutes. Rotate half way through baking time.

Rolls will be dark golden brown and they will be delicious. You can share them with your close friends and they will be SO happy.