Missed a few steps in the last run-through, so, risking flour-intrusion into the vital inner bits of the digital camera, I snapped a few more photos during the most recent batch…
The first step the next morning is to both melt the toppings in the pie pans and soften the filling, which is in the deeper bowl nearest to you. I usually heat it up enough so that the butter softens and it can be stirred - you don’t want to cook the raisins at this point.
Here, the softened-but-pre-stirring topping is sitting, next to the rectangle of dough for the first panfull. Before I begin putting the filling in, it’ll get stirred and the dough will be more squared off at the bottom. 
This is the filling ready to be spooned into the dough rectangle. Brown sugar & cinnamon, plus raisins… mmmmmm!
Meanwhile, the topping has melted and spread around the pie pan. This is seriously molten and bubbling at this point. If I have to warn you to be careful with it, you probably should have someone helping you…
Here, the filling is spread across the dough rectangle, prior to rolling it up and slicing. 
After baking for about 15 minutes, the buns should have browned up nicely as shown below. The filling will be bubbling up around the edges and the whole thing is ready to be flipped.
…and after the flip, this is what you end up with. Now the name makes some sense, eh?
Happy Holiday Season!
December 26th, 2006 at 8:26 pm a family tradition… glad you’re keeping it alive. I’ve been making popovers but they don’t travel well. hey, did those pictures I took at the sheep dairy ever turn out?