in greased large bowl, turning to grease top. Cover; let rise in warm place (80-85'F) until doubled, about 1.5 hours. Punch down dough. Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan over low heat, melt 4 T butter or margarine ( half stick). With floured rolling pin, roll half of dough into 17.5x12 inch rectangle. Brush with half of melted butter; sprinkle with half of brown-sugar mixture. From 44 cm edge, roll dough jelly-roll fashion; pinch seam to seal. Cut roll into 9 wedges, 6 cm at wide side, 3 cm at short side. Turn wedges short side up. Press handle of wooden spoon across each. Repeat with other half of dough. Place rolls 5 cm apart on cookie sheets. Cover; let rise in warm place until doubled, about 1 hour. Preheat oven to 350'F. In cup, beat remaining egg; with pastry brush, brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from cookie sheets; cool on wire racks.