Dough:

In a large mixer bowl combine 2 1/4 cups of the flour and the yeast.

In a small saucepan, heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and the salt until just warm (120 to 130 degrees) and butter is almost melted, stirrig constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups of flour as possible.

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

Filling:

Combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter until crumbly; set aside.

Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll into a 12 inch square. Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 inch pizza pan or 13 x 9 x 2 inch baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate for 2-24 hours. Uncover and let stad at room temperature for 30 minutes.

Break any surface bubbles with a greased toothpick. Brush dough with half and half. Bake in a 375 degree oven for 25-30 minutes or until light brown. If necessary to prevent over-browning, cover rolls loosely with foil the lasts 5 to 10 minutes. Cool for 1 minute. Carefully invert roll onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with powdered sugar glaze.

Glaze:

Stir together all ingredients until it is drizzling consistency.