3 pkgs. yeast
2 tsp. sugar
1 c. warm water
1/2 c. softened butter
1/2 c. sugar
2 tsp. salt
3 eggs, well beaten
3 to 4 c. flour
3 tbsp. melted butter
3 tbsp. sugar mixed with 1 tbsp. cinnamon
1 c. raisins
1/2 c. pecans

Dissolve yeast and 2 teaspoons sugar in warm water. Stir and let stand 15 minutes. Using electric mixer, cream together thoroughly the softened butter, 1/2 cup sugar and salt, then add well-beaten eggs. Add the yeast mixture and blend well. Add enough flour, mixing it in thoroughly so the dough is not sticky. Cover bowl and put in warm place. Let rise until double in size. Punch down dough and roll into rectangle about 1/4 inch thick. Spread with melted butter, sprinkle with cinnamon/sugar mixture. Roll up. Cut into 1 1/2 inch pieces. Place on buttered cookie sheet. Let rise again 1/2 hour. Bake at 350 degrees for 20 to 30 minutes until nicely browned. Mix 1 cup powdered sugar with 1 to 2 tablespoons water. Ice while rolls are warm.