1 pkg. yeast
1/4 c. warm water
2 1/2 c. flour
2 tbsp. sugar
1 tsp. salt
1/2 c. butter
1/4 c. evaporated milk
1 unbeaten egg
1/2 c. raisins, plump

Soften yeast in warm water; sift flour, sugar, and salt. Cut in butter until particles are fine (like pie dough). Add milk, egg, raisins and softened yeast. Mix well. Cover and chill 2 hours or overnight.

Cream 6 tablespoons butter; add 3/4 cup packed brown sugar and 1/2 cup nuts. Divide dough in thirds. Roll out in 12 x 6 inch rectangle on a floured surface. Spread with 1/3 of creamed mixture. Roll up starting with the 12 inch side and seal. Make cuts 1 inch apart to within 1/2 inch of center. Turn cut pieces on sides. Let rise 45 minutes in warm place. Bake on foil lined pan, sprayed with Pam. Bake at 350 degrees for 20-25 minutes.

GLAZE:

2 tbsp. butter
1 c. powdered sugar
1/2 tsp. vanilla
1-2 tbsp. evaporated milk

Brown butter; add powdered sugar, vanilla, and milk. Spread on logs while warm.