Christmas cinnamon rolls for the morning

Ingredients:

Yeast dough

• 1 cup warm whole milk
• 1/3 cup granulated sugar
• 6 tablespoons melted unsalted butter
• 1 teaspoon coarse salt
• 1 packet (7 g) of active dry yeast
• 2 large eggs
• 4 cups premium flour + extra for dusting
• Vegetable oil for the bowl

Filling

• 6 tbsp softened unsalted butter, plus extra for greasing the pan
• 3/4 cup light brown sugar
• 2 tablespoons ground cinnamon
• 1 cup chopped toasted pecans, optional
• 0.5 cup raisins

Glaze

• 2 cups powdered sugar
• 2 tablespoons melted unsalted butter
• 0.5 tsp vanilla extract
• 4 tbsp milk + more as needed

Preparation:

1. Sweet dough for cinnamon rolls:
   
   In the bowl of a stand mixer fitted with a dough hook, combine the milk, granulated sugar, butter, salt, and yeast and mix well. Add the eggs and mix until smooth. Add the flour and mix on medium-high speed until the dough is smooth and elastic, about 4 minutes.
2. Place the dough in a large, lightly oiled bowl and cover with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place until doubled in size, 1.5–2 hours.
3. Punch down the dough and lightly flour the work surface. Turn the dough out and roll it out into a 45x30 cm rectangle.
4. Raisin and Pecan Filling:
   
   Grease a 22x32cm glass baking dish. Spread softened butter evenly over the dough, leaving a 1/2-inch border, then sprinkle evenly with brown sugar and cinnamon. Sprinkle with nuts and raisins. Starting at a short edge, roll the dough tightly into a log and pinch the ends. Cut into 12 slices and arrange them in a greased baking dish. If baking the same day, cover with plastic wrap and let rise until doubled in size, about 1 hour. Otherwise, refrigerate overnight. When ready to bake, remove the dough from the refrigerator and let rise at room temperature for 1 hour.
5. Preheat oven to 375°F (190°C). Bake the cinnamon rolls until puffed and golden brown all over, about 25 minutes.
6. Glaze:
   
   Place the powdered sugar in a medium bowl. Mix with the melted butter, vanilla, and 4 tablespoons of milk until smooth. If necessary, add more milk, about 1 teaspoon at a time, to ensure a thick but pourable glaze. Drizzle the glaze over the warm cinnamon rolls. Serve warm.