I have made this recipe twice. Both times it turned out great!!!!
What I did different was to substitute dried cranberries the first time and the next time fresh blueberries for the raisins.

For the icing, after it is baked and cooling.
1/2 stick butter, melted
3 tbsp. evaporated milk
3 c. powdered sugar
1/2 tsp. vanilla

To please my husband I take two Granny Smith apples, peeled, cored and thinly sliced and saute in 2T of butter with Truvia and cinnamon. I use this instead of the raisins. Since I can't eat sugar I also replace all the sugar with Truvia. They come out fantastic and EVERYONE LOVES these!!!

Im new at using my sourdough starter and i wasnt sure how this recipe was going turn out since the beginning sponge is different than using yeast and the dough was very sticky but they turned out fantastically. These are the best rolls i have ever made so far. The dough tastes great and it was surprisingly easy to roll the dough considering how sticky it was. I would def make these agin.

I just finished making & baking a double batch of these rolls. It's a good thing I had a couple of smaller pans of these to watch & check for doneness before the suggested 30-35 minutes quoted in ths recipe. It took the regular size pans less than 20 minutes to become brown on top and the bottoms of a couple were almost burnt! Are these baking directions for a higher altitude? In Florida, we are not far above sea level, so things bake faster than they do in the mountains. Otherwise, they're delicious!