4 1/2 to 5 c. flour
1 c. milk
1/3 c. sugar
3/4 c. packed brown sugar
1 tbsp. ground cinnamon
1/2 c. raisins
1 tbsp. half & half or light cream
1 pkg. active dry yeast
1/3 c. butter
1/2 tsp. salt
3 eggs
1/4 c. flour
1/2 c. butter
1/2 c. chopped pecans
1 recipe powdered sugar glaze

In a large mixing bowl, combine 2 1/4 cups of flour and yeast. In a small saucepan, heat the milk, 1/3 cup butter, 1/3 cup sugar, and 1/2 teaspoon salt until warm (120 to 130 degrees). Stir constantly and when butter is almost melted, add all to flour and yeast. Add eggs. Beat with electric mixer on low 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 flour as you can.

Turn dough out onto 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 1/2 cup butter until crumbly. Set aside. Punch dough down. Turn onto lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12-inch square or larger.

Sprinkle filling over dough. Top with raisins and pecans (optional if you don't like raisins or nuts, leave them out). Roll up jelly roll style, pinch edges to seal. Slice roll into 1 1/2 inch pieces. Arrange dough pieces, cut side up in a 12-inch deep dish, pizza pan or a 9x13x2 inch pan.

Cover dough loosely with 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 for 45 minutes, until about double its size. Uncover, break any air bubbles with a greased toothpick. Brush dough with half & half or light cream. Bake at 375 degrees 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.

Remove rolls from oven. Brush with half & half. Cool 1 minute. Invert onto wire rack. Cool slightly. Turn over onto a serving platter. Drizzle with Powdered Sugar Glaze.

In a bowl, stir 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla, 1 to 2 tablespoons half & half to make drizzling consistency. These are worth the effort!