Famous Pennsylvania Dutch Sticky Cinnamon buns
Famous Pennsylvania Dutch Sticky Cinnamon Buns
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.
