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Preheat oven to 375F and grease two 9x13 inch pans.
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For the Rolls:
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1. Warm the milk in a small pan over medium heat. Bring to boil and remove from heat. Stir in butter until melted. Add water and let cool until lukewarm.
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2. In a large mixing bowl, combine yeast, white sugar, salt, eggs, vanilla, and 2 cups flour. Add in milk mixture. Slowly add in remaining flour until well combined. Knead for 8-10 minutes. Dough should have an elastic feeling, and should no longer stick to your hands. Add more flour if necessary. Set dough aside.
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3. In a small bowl mix together cinnamon and brown sugar.
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4. Divide dough into 2 pieces. Roll each piece into a large rectangle. Divide the melted butter in half, and spread each half over one rectangle of dough. Be sure to leave 1/2 an inch around the edges, with no butter. Next divide the brown sugar mix in half and spread evenly over each piece of dough (again leaving 1/2 an inch with nothing touching the edges). Sprinkle raisins and pecans over brown sugar (optional).
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5. Carefully roll dough into a log shape. To seal up edges, use a little water to pinch shut. Cut each roll into 8-10 slices. Place rolls onto prepared pans. Cover and let rise for 1 hour, or until doubled.
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6. Bake for 20-25 minutes. Remove from stove and let cool for 10 minutes. Drizzle frosting over each roll generously and serve immediately.
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Frosting:
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Mix together powdered sugar, cream cheese, butter, vanilla, and milk. Beat until smooth and creamy.
