4 1/2 to 5 c. all-purpose flour
1 c. milk
1/3 c. sugar
3 eggs
1 pkg. active dry yeast
1/3 c. butter
1/2 tsp. salt

FILLING:

3/4 c. packed brown sugar
1 tbsp. ground cinnamon
1/2 c. raisins
1/4 c. all-purpose flour
1/2 c. butter
1/2 c. chopped pecans

TOPPING:

1 tbsp. half & half or light cream
1 recipe Powdered Sugar Glaze

In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast. In a small saucepan, heat the milk, the 1/3 cup butter, 1/3 cup sugar, and the salt just until warm (120 to 130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes total. Shape into a ball. Place in a greased bowl, turning once. cover; let rise in a warm place until double, about 1 hour.

FOR FILLING, combine brown sugar, 1/4 cup flour, and cinnamon. Cut in remaining butter until crumbly; set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12- inch square.

Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly roll style; pinch edges to seal. Slice roll into 8 (1 1/2 inch) pieces. Arrange dough pieces, cut side up, in a greased 9x13x2 inch baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (Or, for immediate baking, don't chill dough. Instead, cover loosely; let dough rise in a warm place until nearly double, about 45 minutes.)

Break any surface bubbles with a greased toothpick. Brush dough with half & half. Bake in a 375 degree oven for 25 to 30 minutes or until light brown. If necessary, to prevent overbrowning, cover rolls loosely with foil the last 5 or 10 minutes of baking. Remove rolls from oven. Brush again with half & half. Cool for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 to 12 rolls.

APPLE CINNAMON ROLLS:

Prepare rolls as directed, except substitute 1 cup of finely chopped apple for the raisins in the filling.

POWDERED SUGAR GLAZE:

In a bowl, stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla and enough half & half or light cream (1 to 2 tablespoons) to make drizzling consistency.

I add a little more brown sugar because I like mine a little gooey, and a little more cinnamon. ENJOY!