Orange glory pecan cinnamon raisin sticky bun

Yield: 16 Buns MMMMM-

Ingredients:

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

Instructions:

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. Source: "Gooey Desserts" by Elaine Corn