Cinnamon buns (the famous dutch sticky buns)

1 c  Milk, scalded
    1/2 c  Raisins, chopped
      2 T  Currants
    1/2 t  Cinnamon
      1 x  Brown sugar
      2 T  Citron, finely chopped
    1/2 c  yeast
      1 x  *dissolved in:
    1/4 c  Water, warm
      3 c  flour
    1/2 t  Salt
      3 T  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 3/4 inch
  thick. Place slices in buttered pans, spread well with brown sugar,
  and bake at 400-F for 20 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.