Yeast Dough:

1/3 cup milk
1/4 cup sugar
1/2 teaspoon salt
1/4 cup butter
1/4 cup warm water (105-115°F)
1 package dry yeast
1 egg
2 1/2 cups flour

Filling:

1/2 cup butter, softened, divided
3/4 cup light brown sugar, divided
1/2 cup pecan halves
1/2 cup chopped raisins
1 teaspoon cinnamon

In a small pan heat milk until bubbles form around edge of pan. Remove.

Cool to lukewarm. Sprinkle yeast over warm water in a large bowl. Stir to dissolve. Stir in luke warm milk mixture. Add the egg and 2 cups of the flour. Beat with an electric mixer until smooth. Add the remaining 1/2 cup of flour. Mix until dough is smooth and leaves side of bowl.

Meanwhile, make filling. In a small bowl with a wooden spoon cream 1/4 cup butter with 1/4 cup brown sugar. Spread on bottom of 9x9 in. square baking pan. Sprinkle with pecans.

Roll dough into a 16x12 in. rectangle. Spread with 1/4 cup softened butter and sprinkle with 1/2 cup brown sugar, raisins, and cinnamon.

Roll up. Let rise in a warm place for 45 minutes. Bake 15 to 20 minutes in a pre-heated 350°F oven.

Invert on plate and let stand 1 minute. Remove pan and serve warm.