Roll each piece with rolling-pin into lengthwise pieces about 1/2 inch thick and spread with one tablespoonful of melted butter, scant 2 tablespoonfuls of brown sugar, dust over this a small quantity of cinnamon, and 1 tablespoonful of dried currants.

Shape into a long, narrow roll with the hands, on a well-floured bake-board.

Cut each roll into five pieces.

Pinch one end of each piece together and place each bun, cut side down, a short distance apart, in an iron pan which has been well greased, having brushed a little melted butter and a sprinkling of sugar over pan.
Allow these to rise in a warm place as before, about 1-1/2 hours, until quite light, as having the extra sugar, butter and currants added retards their rising as quickly as would plain biscuits.
Bake 20 to 25 minutes in a moderate oven.
From this quantity of material was made 20 cinnamon buns.
"KLEINA KAFFE KUCHEN" (LITTLE COFFEE CAKES) Scant 1/2 cup lard and butter.
2 cups sifted flour.
2 whole eggs and the yolks of 2 more.
3 tablespoons sugar.
1/4 cup cream.
1/4 milk.
1 Fleischman's yeast cake.
1/8 teaspoon salt.
The yeast cake was dissolved in the 1/4 cup lukewarm milk, a couple tablespoons of flour were added and mixed into a batter, and stood in a warm place to rise.

The butter and sugar were stirred to a cream, salt was added, the eggs were beaten in, one at a time, next was added the sponge containing the yeast, the lukewarm cream, and the sifted flour.