The Famous Dutch Cinnamon Buns
Add milk to sugar and salt; mix thoroughly and cool to lukewarm.Add 1 cup flour and mix until smooth. Stir in yeast.
Add remaining flout gradually, mixing well.
On a floured surface, knead dough until smooth.
Put dough in a greased bowl. Grease top of dough.
Cover and let rise in a warm place until dough is doubled, about 45 minutes.
Mix together the raisins, currents, citron, 1/4 cup brown sugar, and cinnamon. Set aside.
Punch down dough and roll into a rectable about 1/4 inch thick.
Brush with the softened butter and spread evenly with a mixture fruit mixture.
Roll up the dough, and slice into 1 inch slices.
Lay slices, cut side down, in a buttered 13x9x2 inch pan. Cover. Let rise until doubled.
Sprinkle top with remaining brown sugar. Bake at 375F for 20-25 minutes.
from Pennsylvania Dutch Cookbook, 1967
Anne Pemberton, 2003
Page created Anne Pemberton, May 25, 2003. Edited Tue, June 3, 2003 . AP.