4 1/2 c. flour
1 pkg. dry yeast
1 c. milk
1/3 c. butter
1/2 tsp. salt
3 eggs
3/4 c. brown sugar, packed
1/4 c. flour
1 tbsp. cinnamon
1/2 c. butter
1/2 c. light raisins
1/2 c. pecans, chopped
1 tbsp. half and half
1 1/4 c. powdered sugar
1 tsp. corn syrup
1/2 tsp. vanilla
2 tbsp. half and half

Inn a large mixer bowl combine 2 1/4 cups flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just until warm (120 to 130) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 3 minutes. Using wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in remaining flour to make dough that is smooth and elastic. Place in a greased bowl, turning once. Cover and let rise in a warm place until double.

For Filling: Combine brown sugar, 1/4 cup flour and cinnamon. Cut in 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. Slice roll into eight pieces. Arrange dough pieces in greased 12 inch deep dish pizza pan or 13 x 9 x 2 inch pan. Cover and let rise. Brush dough with half and half. Bake in 375 degree oven for 25 to 30 minutes. Remove and brush again in half and 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. Yields 8 rolls.