To prepare the pan for the cinnamon buns: 

Grease the pan very thickly with shortening and then spread one cupful brown sugar and one-half cupful of currants or small seedless raisins evenly over the bottom of the pan.  Place buns in pan and let rise for one hour in a warm place, then bake in a moderate oven for thirty-five minutes.

Now for the trick.  When the buns are baked, brush the pastry board with shortening, then place

  Two tablespoonfuls of brown sugar,
  One tablespoonful of water

in a saucepan, mix thoroughly, and then bring to a boil.  Now, just as soon as the buns are baked, turn from the pan at once and brush well with the prepared syrup, brushing the bottom with the syrup, as brushing the candied part of the buns prevents it from hardening.  Let cool and then use.

ST. NAZAIRE BUNS

Prepare the dough as for cinnamon buns and when ready to turn on the moulding board add

  One cupful of finely shredded citron,
  One-half cupful of brown sugar,
  One cupful of seeded raisins.

Work well to distribute the fruit and then form into a long roll three inches thick.  Cut off pieces about one and one-half ounces and form into buns.  Let rest for fifteen minutes and then roll into round buns and place in a well-greased baking pan and let rise for thirty minutes.  Make a hole in the centre of each bun with a small wooden stick and wash the buns with egg and milk.  Bake in a moderate oven for twenty minutes.  Cool, and then fill the centre with jelly, and ice with water icing.

PINWHEELS

Prepare the dough and roll as for cinnamon buns; cut in slices one-half inch thick; place inch apart in well-greased baking sheet, let rise twenty-five minutes, brush with egg wash; sprinkle with finely chopped peanuts and bake in moderate oven twenty minutes.

CINNAMON CAKE

You can use part of the dough for cinnamon cake.  Cut the dough into pieces and then roll out three-fourths of an inch thick.  Place in pans, stretching and rolling the dough to fit pan.  Brush with shortening and then cover with crumbs, made as follows: 

  Six tablespoonfuls of flour,
  Four tablespoonfuls of brown sugar,
  Two tablespoonfuls of shortening,
  Two teaspoonfuls of cinnamon.

Rub the mixture until crumbly and then spread as directed.  Let rise thirty-five minutes, bake in hot oven fifteen minutes.

COCOANUT ICING

  One-half cupful of confectioner’s sugar,
  One-half cupful of cocoanut,
  Sufficient hot water to moisten.

Spread on the buns with a spatula.

COCOANUT BUNS

Prepare the dough just the same as for cinnamon buns and when ready to turn on a moulding board add