'The best part about making this recipe is that the dough can be mixed andthe rolls filled and shaped the night before. When you awake in themorning, just bake. Waiting for the rolls to come out of the oven is thehardest part'

In a large mixer bowl, combine 2.25 cups of the flour and the yeast.

In a small saucepan heat the milk, the one third cup butter, the one third cup sugar,and salt just till warm (120 degrees to 130 degrees) and butter is almostmelted, stirring constantly. Add to flour mixture. Add eggs. Beat with anelectric mixer on low speed for 30 seconds, scraping sides of bowlconstantly. Beat on high speed for 3 minutes. Using a wooden spoon, stirin as much of the remaining 2.25 to 2.75 cups flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of theremaining flour to make a moderately soft dough that is smooth and elastic(3 to 5 minutes total). Shape into a ball. Place in a greased bowl,turning once. Cover; let rise in a warm place till double (about 1 hour).

For filling, combine brown sugar, the quarter cup flour, and cinnamon. Cut inremaining butter till crumbly; set aside.

Punch dough down. Turn onto a lightly floured surface. Cover and let restfor 10 minutes. Roll the dough into a 30 cm square.

Sprinkle filling over dough square; top with raisins and pecans. Roll upjelly-roll style; pinch edges to seal. Slice roll into eight 1.5 inchespieces. Arrange dough pieces, cut side up, in a greased 30 cm deep-dishpizza pan or a 13x9x2 inches baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls torise. Refrigerate rolls 2 to 24 hours. Uncover and let stand at roomtemperature for 30 minutes (Or, for immediate baking, don't chill dough.

Instead, cover loosely; let dough rise in a warm place till nearly double,about 45 minutes).

Break any surface bubbles with a greased toothpick. Brush dough withhalf-and-half or light cream. Bake in a 375 degree oven for 25 to 30minutes or till light brown. If necessary to prevent overbrowning, coverrolls loosely with foil the last 5 to 10 minutes of baking. Remove rollsfrom oven. Brush again with half-and-half or light cream. Cool for 1minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly.

Invert again onto a serving platter. Drizzle with Powdered sugar Glaze.

Serve warm. Makes 8 rolls.

VARIATION: Apple cinnamon Rolls: Prepare rolls as directed, exceptsubstitute 1 cup finely chopped apple for the raisins in the filling.

POWDERED sugar GLAZE:

In a bowl stir together 1.25 cups sifted powdered sugar, 1 tsp. cornsyrup, half tsp. vanilla, and enough half-and-half or light cream (1 to 2Tablespoon.) to make of drizzling consistency.