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1
Combine the yeast, 1 tablespoon of the sugar, and the warm water in the bowl of a standing mixer fitted with the dough hook, and let sit for 5 minutes, until foamy.
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2
In a medium mixing bowl, whisk together the eggs, remaining sugar, and salt.
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3
Turn the mixer on low, and pour the egg mixture over the yeast; mix until well combined, about 1 minute.
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4
Add 1 1/2 cups of the flour, and mix until smooth.
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5
Add the melted butter, and mix well.
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6
Add the remaining 3 cups flour, 1 cup at a time, and mix until the dough has a smooth, elastic texture.
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7
Lightly oil another large bowl.
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8
Place the dough in the bowl; turn to coat with oil.
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9
Cover the bowl with plastic wrap, then cover with a kitchen towel.
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10
Let the dough rise in a warm, draft-free area until doubled in volume, about 1 1/2 hours (or, at this point, the dough can be refrigerated overnight, then rolled out and filled the next day).
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11
Meanwhile, make the filling.
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12
Combine the softened butter, brown sugar, and cinnamon in a medium mixing bowl.
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13
After the dough has risen, turn it out onto a lightly floured work surface, and roll it into a 12 x 15-inch rectangle (the size of a half-sheet tray).
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14
Using a rubber spatula, spread 1/2 cup of the butter mixture evenly over the dough.
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15
Sprinkle the butter with 1/2 cup of the pecans and the raisins.
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16
Starting with the long edge, roll the dough, jelly rollstyle, into a large pinwheel cylinder.
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17
Cut the cylinder into nine equal rolls.
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18
Lightly grease a 9 x 13-inch cake pan, then spread the remaining butter mixture evenly over the bottom of the pan and sprinkle with the remaining 1/2 cup pecans.
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19
Arrange the dough slices in staggered rows of three (pinwheel swirl side down), three across and three down on top of the butter mixture.
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20
Press each dough piece lightly to spread into an even circle.
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21
The slices in the rows across should just touch; there will be a space between the rows down.
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22
Cover the pan with plastic wrap and allow the dough to rise in a warm, draft free spot for 45 minutes to an hour, until the rolls have doubled in bulk.
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23
Preheat the oven to 350F.
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24
Bake the rolls, uncovered, for 20 to 25 minutes, until the tops are golden brown.
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25
Remove the pan from the oven and cool for 5 minutes on a baking rack.
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26
Using a sharp knife, cut around the sides of pan.
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27
Place a large baking sheet over the pan.
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28
Using oven mitts, hold the baking sheet and pan together tightly and flip over, releasing the cinnamon rolls onto the baking sheet (use a rubber spatula to scrape any remaining buttery syrup or nuts onto the tops of the rolls).
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29
Serve the cinnamon rolls warm or at room temperature.
