1 pkg. active dry yeast
1/2 c. warm water
1 c. milk
3 tbsp. sugar
1 tsp. salt
1/4 c. cooking oil
4 to 4 1/2 c. all-purpose flour
1/4 c. butter, melted
3/4 to 1 c. packed brown sugar
1 to 2 tsp. ground cinnamon
1/4 c. raisins
1/4 c. chopped pecans
1 c. sifted powdered sugar
1/4 tsp. vanilla
1 to 2 tbsp. water

Soften yeast in warm water. Heat milk, sugar, and salt and oil until warm. Turn into a large mixing bowl. Add yeast mixture. Stir in as much flour as to make a moderately soft dough that is smooth and elastic. Shape into a ball in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 hour).

Punch down. Turn onto a floured surface. Cover; let rest 10 minutes. Roll dough on a lightly floured surface to an 18 x 12 rectangle. Spread melted butter over dough. Roll up from one of the long sides. Seal.

Slice into 12 pieces. Place, cut side down in a greased 13 x 9 x 2 inch baking pan. Cover and let rise in a warm place until nearly double (30 minutes).

Bake in a 350 degree oven 25 to 30 minutes. Cool slightly. Remove from pans. For icing, combine powdered sugar, vanilla and enough water to make of drizzling consistency. Drizzle over warm rolls. Makes 12 rolls.