1 pkg. active dry yeast
1/4 c. warm water (110 to 115 degrees F.)
1 c. milk, scalded
3 tbsp. sugar
1/2 tsp. salt
3 1/4 c. sifted flour
3 tbsp. butter, softened
1/2 c. chopped raisins
2 tbsp. currants
2 tbsp. finely chopped citron
1/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
3 tbsp. brown sugar

Soften the yeast in warm water. Let stand 5 to 10 minutes. 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 flour gradually, mixing well.

On a floured surface, knead dough until smooth. Put dough into a greased bowl; grease top of dough. Cover; let rise in a warm place until dough is doubled, about 45 minutes. Punch down dough and roll into a rectangle about 1/4 inch thick.

Brush with the softened butter and spread evenly with a mixture of raisins, currants, citron, 1/4 cup brown sugar and cinnamon. Roll up as for a jelly roll and cut into slices, about 1 inch thick. Place slices, cut side down, in a buttered 13x9x2 inch pan. Cover; let rise until doubled. Sprinkle top with remaining brown sugar. Bake at 375 degrees F. 20 to 25 minutes. 12 to 15 buns.