4 1/2 to 5 c. flour
1 pkg. active dry yeast
1 c. milk
1/3 c. butter
1/3 c. sugar
3 eggs
3/4 c. brown sugar
1/4 c. butter
1 tbsp. cinnamon
1/2 c. golden raisins
1/2 c. chopped pecans
1 tbsp. half & half or light cream

GLAZE:

1 1/4 c. powdered sugar
1 tsp. corn syrup
1/2 tsp. vanilla
1-2 tbsp. milk

In large bowl, mix 2 1/4 cups flour and yeast. In small pan, heat milk, 1/3 cup butter and 1/3 cup sugar until butter is almost melted. Add flour mixture and eggs. Beat with a mixer on low for 30 seconds, then on high for 3 minutes. Using wooden spoon, mix in as much of remaining flour as possible. Turn dough onto floured surface.

Knead until dough is moderately soft and smooth and elastic, 3-5 minutes. Shape into balls and place in greased bowl. Turn once. Let rise in warm place until double, 1 hour.

FILLING: Combine brown sugar, 1/4 cup flour and cinnamon. Cut in remaining butter until crumbly. Set aside. Punch dough down. Turn onto floured surface. Cover and let rise 10 minutes. Roll dough into 12-inch square. Sprinkle filling over dough; top with raisins and pecans.

Roll up jelly roll style, punch edges to seal. Slice roll into 8 (1 1/2 inch) pieces. Arrange dough pieces cut side up in a greased 12 inch deep dish pan or 9x13x2 inch baking pan. Cover dough loosely with plastic wrap. Let stand 30 minutes at room temperature. Brush dough with cream. Bake at 375 degrees for 25-30 minutes or until light brown. Invert onto wire rack, cool slightly. Invert again on serving platter. Drizzle with glaze.