Iced Cinnamon Rolls

2 eggs
3/4 c. warm water
1 pkg dry yeast
3 1/2 c. sifted flour
1 t. salt
2 T. sugar
1/2 c. butter
Filling:
1/4 c. butter, melted
1/3 c. dark brown sugar
1 T. cinnamon
1/4 c. raisins
1/4 c. chopped pecans
sugar
Icing:
3/4 c. powdered sugar
2-3 t. milk

Beat eggs in bowl. Add warm water and yeast, stirring to dissolve yeast. Refrigerate for 10 minutes. In large bowl, combine flour, salt and sugar. Using a pastry blender or fork, blend in butter until it resembles coarse crumbs. Make a well in the center and add yeast mixture. Gradually blend together. It will be loose and sticky. Place on floured surface and knead until smooth. About 2 minutes, Form into a ball and place in lightly greased bowl. Chill at least 2 hours or overnight. When ready to bake, roll dough into a flat oblong shape on a floured surface, about 1/4 " thick. In a bowl, mix together brown sugar, cinnamon, raisins, and pecans. Brush the dough with melted butter. Sprinkle with sugar mixture, leaving a 1" border. Roll dough into a jelly roll. With a serrated knife, cut the roll into 1" slices. Place on sprayed cookie sheet about 2" apart and allow to rise about 30 minutes. Generously sprinkle with sugar. Bake at 350 degrees for 22-24 minutes. Cool slightly on wire racks, placed over wax paper (to catch drips). Combine powdered sugar and milk together until smooth. Drizzle over rolls and serve. Makes 1 dz. rolls.