The best thing about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before. When you awake in the morning, just bake. Waiting for the rolls to come out of the oven is the hardest part.

4 1/2 to 5 c. flour (all-purpose)
1 pkg. active dry yeast
1 c. milk
1/3 c. butter
1/3 c. sugar
1/2 tsp. salt
3 eggs
3/4 c. packed brown sugar
1/4 c. all-purpose flour
1 tbsp. ground cinnamon
1/3 c. butter
1/3 c. light raisins
1/2 c. chopped pecans

In a large mixer bowl combine 2 1/4 cups of flour and the yeast. In a small saucepan heat the milk, the 1/3 cup of butter, the 1/3 cup of sugar and salt just until warm (120 to 130 degrees) and butter is almost melted, stirring constantly. Add flour to 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, the 1/4 cup flour and cinnamon. Cut in the 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; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 inch deep dish pan or 13 X 9 X 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate 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 loosley; let rise in a warm place until nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush with half and half or light cream. 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 to 10 minutes of baking. Remove rolls from oven. Brush again with half and half or cream. Cool for 1 minute. Carefully invert rolls onto a wire rack, cool slightly. Invert again onto a serving platter. Drizzle with powdered sugar glaze. Serve warm. Makes 8 rolls.

APPLE CINNAMON ROLLS:

Prepare rolls as directed, except substitute 1 cup finely chopped apples 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 and half or light cream (1 to 2 tablespoons) to make drizzling consistency.