Cinnamon Buns (Famous Pa Dutch Sticky Buns)

• 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

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

active dry yeast, water, milk, sugar, salt, flour, butter, raisins, currants, citron, firmy packed brown sugar, cinnamon, brown sugar

Taken from www.food.com/recipe/cinnamon-buns-famous-pa-dutch-sticky-buns-48523 (may not work)