Famous Pennsylvania Dutch Sticky Cinnamon Buns
Source: Pennsylvania Dutch Cook Book
1 package dry yeast
1/4 cup warm water
1 cup milk, scalded
3 tablespoons granulated sugar
1/2 teaspoon salt
3 1/4 cups sifted flour, divided
3 tablespoons soft butter
1/2 cup chopped raisins
2 tablespoons currants
2 tablespoons finely chopped citron
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons brown sugar
Soften yeast in warm water and let stand for 5 to 10 minutes.
Add milk to sugar and salt. Mix and cool to lukewarm.
Add 1 cup flour and mix until smooth. Stir in yeast. Add remaining flour mixing well. Knead dough on floured board until smooth. Put in greased bowl, grease top, cover with towel and let rise in warm room until double.
Punch down dough, and roll into a rectangle about 1/4 inch thick. Brush with the softened butter and spread with mixture of raisins, currants, citron, the 1/4 cup brown sugar and cinnamon. Roll up like a jellyroll and cut into 1/4-inch thick slices. Lay the slices in a buttered 13 x 9 x 2-inch pan. Cover and let rise until doubled.
Sprinkle top with the 3 tablespoons brown sugar. Bake at 375 degrees F for 20 to 25 minutes.