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'The best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before.
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When you awake in the morning, just bake.
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Waiting for the rolls to come out of the oven is the hardest part'
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In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
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In a small saucepan heat the milk, the 13 cup butter, the 13 cup sugar, and salt just until warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly.
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Add to flour mixture.
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Add eggs.
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Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
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Beat on high speed for 3 minutes.
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Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
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Turn dough out onto a lightly floured surface.
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Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
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Shape into a ball.
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Place in a greased bowl, turning once.
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Cover; let rise in a warm place until double (about 1 hour).
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For filling, combine brown sugar, the 1/4 cup flour, and cinnamon.
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Cut in remaining butter until crumbly; set aside.
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Punch dough down.
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Turn onto a lightly floured surface.
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Cover and let rest for 10 minutes.
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Roll the dough into a 12 inches square.
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Sprinkle filling over dough square; top with raisins and pecans.
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Roll up jelly-roll style; pinch edges to seal.
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Slice roll into eight 1 1/2 inches pieces.
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Arrange dough pieces, cut side up, in a greased 12 inches deep-dish pizza pan or a 13x9x2 inches baking pan.
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Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.
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Refrigerate rolls 2 to 24 hours.
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Uncover and let stand at room temperature for 30 minutes (Or, for immediate baking, don't chill dough.
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Instead, cover loosely; let dough rise in a warm place until nearly double, about 45 minutes).
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Break any surface bubbles with a greased toothpick.
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Brush dough with half-and-half or light cream.
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Bake in a 375F (190C) oven for 25 to 30 minutes or until light brown.
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If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
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Remove rolls from oven.
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Brush again with half-and-half or light cream.
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Cool for 1 minute.
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Carefully invert cinnamon rolls onto a wire rack.
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Cool slightly.
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Invert again onto a serving platter.
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Drizzle with Powdered Sugar Glaze.
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Serve warm.
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VARIATION: Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling.
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POWDERED SUGAR GLAZE:
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In a bowl stir together 2 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 Tbsp.)
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to make of drizzling consistency.
