I adapted this recipe to a whole wheat cinnamon bun using blend of 50% whole wheat for both starter and dough, and a bit of whipping cream mixed with plain sparkling water for the liquid. Also substituted 2 tbs NJ Pine Barren honey for the sugar in the recipe. They where the best buns I've ever made! Used half the recipe for the cinnamon buns and rest went into a small sandwich loaf when I discovered I was out of multigrain bread. It worked perfect both ways, the cinnamon rolls and bread both had beautiful brown crust! Planning on turning at least part of the next batch into Pains aux Chocolat. I am definitely keeping this recipe as a reference, though I would like to see a whole wheat version of it. Fantastic idea, Barb! I'll be sure to submit the idea to our Test Kitchen to see if we can't get crackin' on a whole wheat version. Best, Kim@KAF

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