Cinnamon Bun Sourdough Bread Experiment

So, I'm on a quest to make a great cinnamon sourdough. This time, I tried a 'cinnamon bun' style sourdough, with a bunch of raisins. It wasn't 100% successful, but it was a pretty solid first crack at this bread. Lessons were learned...but it was still super tasty! After a couple of slices, I'm changing my "70% happy with it" to closer to a 90%.
Here's the recipe:

750g AP flour, 250g whole wheat flour for 1000g total (rest is in baker’s percentages)
75% filtered water
Mix; 5ish hour autolyse
22.5% leaven
Mix; 30 minute rest
1.8% fine sea salt
6% liquid honey
30% raisins, hydrated for 30 minutes in 30% filtered water and 1 tsp vanilla extract, then strained before adding
Mix; 30 minute rest
Stretch and fold; 30 minute rest
Lamination, adding mixture of 15% brown sugar and 2.5% cinnamon; 30 minute rest
Three coil folds, with 30 minute rests between
Extra rest of about 3 hours, depending on how bread appears to ferment
Pre-shape; 10-15 minute rest
Final shape, adding extra rice flour to bottom of loaves and bannetons; rest overnight
Score; then bake covered 35 minutes at 440F; uncovered for 30 minutes at 430F.