Title: Orange glory pecan cinnamon raisin sticky bun
 Categories: Rolls
      Yield: 16 Buns
 
MMMMM------------------------SWEET DOUGH-----------------------------
      2 pk Dry yeast
    1/2 c  Warm milk
    3/4 c  Milk
    1/2 c  Sugar
      2 ts Salt
    1/2 c  Unsalted butter
      2    Eggs; beaten
      4 c  Flour
      2 tb Butter; very soft

MMMMM------------------------STICKY SYRUP-----------------------------
      1 c  Water
    1/2 c  Butter
           Grated zest from 1 orange
      1 c  Orange juice
      2 c  Sugar

MMMMM------------------------TO ASSEMBLE-----------------------------
      1 c  Raisins
      1 c  Water
      4 tb Butter; very soft
      1 tb Cinnamon
      1 tb Sugar
      1 c  Pecans; coarsely chopped

MMMMM----------------------STICKY BUN GLAZE---------------------------
      1 c  Powdered sugar
      2 tb Cream or milk
 
  FOR DOUGH: In a small bowl, stir the yeast with the warm water. Set
  aside until bubbly.
  
  Heat milk, sugar, salt, and butter together until butter melts. Pour
  into a large bowl to cool to lukewarm. Add yeast to the cooled milk
  mixture. Add eggs and 2 cups of the flour and beat well by hand,
  about 2 minutes. Add the remaining 2 cups flour, one cup at a time,
  beating well until soft and smooth and should pull cleanly away from
  the sides of the bowl.
  
  Turn into a buttered bowl, then generously butter the surface of the
  dough with the softened butter, top and bottom. Cover with plastic
  wrap. Refrigerate as little as 2 hours, or overnight, or up to 3
  days. Dough will rise in refrigerator. It will be ready for rolling
  and shaping the next morning.
  
  FOR SYRUP: Bring water, butter, orange zest, orange juice, and sugar
  to a boil and simmer 10 minutes.
  
  TO ASSEMBLE BUNS: Simmer raisins in water for 10 minutes, then drain.
  Grease 2 9-inch round cake pans. Pour syrup equally into pans.
  
  Mix 1 tablespoon sugar with 1 tablespoon cinnamon.
  
  Set our 4 small bowls to hold an assembly line of the softened butter,
  sugar-cinnamon mixture, pecans, and drained raisins.
  
  Divide dough in half. Place first section on a surface lightly
  sprinkled with flour and roll it into a 10- by 12-inch rectangle.
  Spread surface with half the butter, then sprinkle with half the
  cinnamon-sugar, pecans, and raisins. Roll up from long side into a
  snug log. With a sharp knife, cut into 8 sections. Place spirals, cut
  sides down, into the syrup in one of the pans, placing 1 spiral in
  the center and 7 around. Repeat with remaining dough and second pan.
  
  Cover buns with a cloth and let rise 1 hour. After 40 minutes,
  preheat oven to 375'F.
  
  Bake buns 25 to 30 minutes. Remove and immediately invert onto a rack
  with waxed paper underneath to catch drips. Let cool 10 minutes
  before icing with the glaze.
  
  FOR THE GLAZE: Do not mix until ready to use. With a fork, mix sugar
  and cream until smooth. Pour over buns.