Been baking with whole wheat flour for decades (yikes!) now. The appearance of KA white whole wheat really made it easy to substitute ww for white in everything I bake with little or no adjustments....except yeast recipes. I made the Cinna Buns yesterday and was concerned because the first rise took hours - even in the oven on "proof" (100 degrees). No matter, the dough was beautiful and cooperative when rolling out. Decided to refrigerate and bake in the morning. No rising at all in the fridge. Again, took hours (2) to rise on the proof setting. Even then, not very puffy but getting impatient so I baked them. 375 degrees (glass pan) about 17 minutes. Heavenly!! That glaze is amazing! Did not see this article until the second rise. Will definitely try them next time. Your results look impressive.

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