Cinnamon Butterfly Rolls - sugar

Method

• In large bowl, combine sugar, salt, yeast and 1 cup flour.
• In 1 quart saucepan over low heat, heat milk and 1/2 cup butter until very warm (120-130'F).
• Butter does not need to melt.
• With mixer at low speed, gradually beat liquid into dry ingredients just until blended.
• Increase speed to medium; beat 2 minutes.
• Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes scraping bowl often.
• With wooden spoon, stir in 2 cups flour to make a soft dough.
• Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 13 cup).
• Shape into ball; place in greased large bowl, turning to grease top.
• Cover; let rise in warm place (80-85'F) until doubled, about 1 1/2 hours.
• Punch down dough.
• Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes.
• Grease 2 large cookie sheets.
• In small bowl, mix brown sugar, pecans, raisins, and cinnamon.
• In small saucepan over low heat, melt 4 tablespoons butter.
• With floured rolling pin, roll half of dough into 17 1/2x12 inch rectangle.
• Brush with half of melted butter; sprinkle with half of brown-sugar mixture.
• From 1 1/2 inch edge, roll dough jelly-roll fashion; pinch seam to seal.
• Cut roll into 9 wedges, 1 1/2 inches at wide side, 1 inch at short side.
• Turn wedges short side up.
• Press handle of wooden spoon across each.
• Repeat with other half of dough.
• Place rolls 2 inches apart on cookie sheets.
• Cover; let rise in warm place until doubled, about 1 hour.
• Preheat oven to 350F (180C).
• In cup, beat remaining egg; with pastry brush, brush rolls.
• Bake rolls 20 minutes or until golden.
• Remove rolls from cookie sheets; cool on wire racks.