Cinnamon Buns (Famous Pa Dutch Sticky Buns) - cooking recipe

Ingredients

1 package active dry yeast
1/4 cup water
1 cup milk, scalded
3 tablespoons sugar
1/2 teaspoon salt
3 1/4 cups sifted flour
3 tablespoons butter, softened
1/2 cup chopped raisins
2 tablespoons currants
2 tablespoons finely chopped citron
1/4 cup firmy packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons brown sugar

Preparation

Soften the yeast in the warm water and let stand 5-10 minutes.
Add milk to sugar and salt; mix thoroughly and cook to lukewarm.
Add 1 cup of flour and mix until smooth.
Stir in yeast mixture and add remaining flour gradually, mixing well.
On a floured surface, knead dough until smooth.
Place in a greased bowl and grease top of dough.
Cover and let rise in a warm place until dough is doubled; about 45 minutes.
Punch down and roll into a rectangle about 1/4 inch thick.
Brush with softened butter and spread evenly with raisins, currants and citron, 1/4 cup brown sugar and cinnamon.
Roll up, starting at long side, as for a jelly roll and cut into 1 inch slices.
Place slices cut side down in a buttered 13x9x2 inch pan.
Cover and let rise until doubled.
Sprinkle top with remaining brown sugar and bake at 375* for 20 to 30 minutes.