1. Yudane:
1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
2. Cling film and leave on the counter for at least 4 hours or overnight in the fridge.  I prepared the night before.
3. Use directly from the fridge.
2. Sweet Stiff Starter 
1. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.  Mix with paddle attachment until well mixed and all come together.   It can be done by hand mixing too.
2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 8 - 9 hours depending on your starter.  It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. The starter should look smooth and round dome.  It shouldn't collapse.
3. Main Dough:
1. Put all ingredients (except butter) into a bowl of stand mixer.  I usually torn the stiff starter into pieces first.
2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 2 minutes or until all incorporated.  This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
3. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until the dough is silky and smooth and until reach window pane stage.  The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
4. 1st Proofing/Resting:
1. Round up the dough and let it rest for 15 minutes in the same bowl.
5. Filling:
1. Bring butter to room temperature.  Simply remove it from the fridge, leave it out at room temperature (28C- 29C) for about 30 minutes or more.
2. Combine cinnamon powder, brown sugar and butter in a small bowl. Set aside.
3. Blanch the raisins with hot water, drain and dry with paper kitchen towel.
6. Shaping:
1. Transfer the dough to a clean floured surface then divide into 8 equal portions.
2. Form each portion into a ball.  Rest for 10 mins to relax the dough.
3. Flatten with rolling pin. Work one dough at a time.
4. Spread the butter, sugar and cinnamon mixture and raisins evenly on the dough. 
5. Roll the dough up tightly from one of the shorter sides like a swiss roll.
6. Cut it in half lengthwise with a sharp knife. Then twist the two dough together with filling layers are facing upwards. 
7. Place each twisted dough dough in each petite pan.
7. Final Proofing : 
1. Let it proof at warm place until the dough double in size.  This one took approximately 2 hours at room temperature of 28C - 29C.  The duration of proofing depends on your ambient temperature and starter.
8. Syrup:
1. Dilute sugar with hot water in a small bowl.  Add in honey, pinch of ground cinnamon and salt then stir until well combined.  Keep aside.
9. Baking:
1. Preheat oven at 190C (top & bottom heat) for 10 - 15 minutes.
2. Brush with egg wash and bake in a preheated oven for about 20 minutes, or until golden brown.
3. Remove cinnamon rolls from oven and brush with sugar and honey syrup immediately. Let them cool on rack.

Yudane Dough

Sweet Stiff Starter

Main Dough

Shaping

Proofing: