Mixing the dough with a mixer: Mix starter, water, egg whites, butter, honey, Greek Yogurt together in mixer bowl. Add White Whole Wheat Flour,  vital wheat gluten, and vanilla. Mix well. Add King Arthur Bread flour, salt and yeast. Mix for 3 minutes. Place in a greased bowl and cover with a lid. Let rise 6 hours, kneading down if necessary.

Mixing the dough with a Danish Dough Whisk: Mix starter, water, egg whites, butter, honey, Greek Yogurt together in large bowl using you dough whisk. Add White Whole Wheat Flour,  vital wheat gluten, and vanilla. Mix well. Add King Arthur Bread flour, salt and yeast. Mix until you have a shaggy mass. Allow dough to rest for 1 hour. Do one set of stretch and fold...taking one side of the dough, stretching it, and folding into the center. Repeat with the other side. Allow dough to rest for an hour. Repeat the stretch and folds one more time. All the dough to ferment for a total of 6 hours counting from the time you mix it until you shape the rolls.

Cooking the sticky part: In a small saucepan combine the butter, syrup, water, sweetener, molasses, and flavoring. Bring to a boil and whisk until well combined. Pour into 12 individual ramekins or a 9 x 13 glass pan. Sprinkle raisins overtop of the syrup. Set aside while you shape the rolls

Shaping the sticky buns: Dust your work surface with oat fiber. Gently pat the dough out until it is 1/2 in thick. You will have a rectangle approximately 15 inches by 18 inches. In a small bowl combine the Cinnamon part. Spread it carefully over the dough. Sprinkle with a few raisins if desired. Roll the dough starting with the long edge. Cut with a knife or a piece of string/dental floss works even better. Slide the string/dental floss under the roll. Cross the two edges of the floss to cut the roll. Lay the cut rolls on top of the syrup. Allow to rise until doubled.