Recipe - Cinnamon Buns (The Famous Dutch Sticky Buns)

1 cup Milk, scalded
One half cup Raisins, chopped
2 tablespoon Currants
One half teaspoon Cinnamon
Brown sugar
2 tablespoon Citron, finely chopped
One half cup Yeast
*dissolved in:
One fourth cup Water, warm
3 cup Flour
One half teaspoon Salt
3 tablespoon Butter

Dissolve yeast in warm water and add to milk which has been allowed to
become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead
thoroughly until it becomes a soft dough. Place the dough in a buttered
bowl and butter the top of the dough. Cover bowl and put in a warm place.
Permit it to stand until the dough becomes three times its original size.
Roll until it is one fourth of an inch in thickness, brush with butter and
spread with the raisins, currants, citron, brown sugar and cinnamon. Roll
as a jelly roll and cut into slices Three fourths inch thick. Place slices in
buttered pans, spread well with brown sugar, and bake at 400F for 20
minutes. Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary
Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini