1In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
2In a small saucepan heat the milk, 1/3 cup butter, 1/3 cup sugar and salt just until warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly.
3Add to flour mixture.
4Add eggs and beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
5Beat on high speed for 3 minutes.
6Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
7Turn dough out onto a 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).
8Shape into a ball and place in a greased bowl, turning once.
9Cover; let rise in a warm place until double (about 1 hour).
10For filling, combine brown sugar, 1/4 cup flour and cinnamon.
11Cut in remaining butter until crumbly; set aside.
12Punch dough down and turn onto a lightly floured surface.
13Cover and let rest for 10 minutes.
14Roll the dough into a 12 inch square.
15Sprinkle filling over dough square; top with raisins and pecans.
16Roll up jelly-roll style; pinch edges to seal.
17Slice roll into eight 1 1/2 inch pieces.
18Arrange dough pieces, cut side up, in a greased 12 inch deep-dish pizza pan or a 13x9x2 inch baking pan.
19Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.
20Refrigerate rolls 2 to 24 hours.
21Uncover and let stand at room temperature for 30 minutes. (Or, for immediate baking, don't chill dough. Instead, cover loosely; let dough rise in a warm place until nearly double, about 45 minutes.)
22Break any surface bubbles with a greased toothpick.
23Brush dough with half-and-half or light cream.
24Bake in a 375 degree oven for 25 to 30
minutes or until light brown.
25If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
26Remove rolls from oven.
27Brush again with half-and-half or light cream and cool for 1 minute.
28Carefully invert cinnamon rolls onto a wire rack and cool slightly.
29Invert again onto a serving platter.
30Drizzle with powdered sugar glaze and serve warm.
31Variation: Apple cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling.
32Powdered sugar glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla, and enough half-and-half or light cream (1 to 2 tablespoons) to make of drizzling consistency.