1/3 cup firmly packed brown sugar
1/3 cup light corn syrup
2/3 cup butter, softened (divided)
1 cup pecan pieces or halves
4 1/2 to 5 cups all-purpose flour
1/3 cup granulated sugar
2 packages (8 grams each) quick-rise instant yeast
1 1/2 teaspoon salt
3/4 cup warm water (105 degrees F to 115 degrees F / 40 degrees C to 45 degrees C)
3/4 cup warm milk ( 105 degrees F to 115 degrees F / 40 degrees C to 45 degrees C)
1 tablespoon ground cinnamon
1 cup raisins
Heat brown sugar, corn syrup and 3 tablespoons butter in saucepan until sugar dissolves, stirring often. Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in bottom.
In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Stir warmed water, milk and 1/3 cup butter into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 to 8 minutes. Cover and let rest for 10 minutes. Roll dough into a 24 x 18-inch rectangle. Melt remaining butter (about2 tablespoons); brush on dough. Sprinkle with cinnamon and raisins. Beginning at short end, roll up as for jelly roll. Pinch seams to seal; cut into 8 pieces. Place in pan, cut sides up. Cover tightly. Refrigerate for 2 to 24 hours.
Remove from refrigerator. Uncover dough; let stand for 10 minutes. Bake at 375 degrees F / 190 degrees C for 35 to 40 minutes or until done. Invert onto serving tray.
Dough can also be frozen. Place dough in prepared pan; wrap airtight with plastic wrap, then foil. Freeze up to 4 weeks. To bake, remove from freezer, unwrap. Thaw at room temperature 1 to 2 hours. Let rise in warm place until doubled, about 1 1/2 hours. Bake as directed.
Makes 8 giant sticky buns.