• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Dough

• In a large bowl, combine 1 cup sourdough starter (fed and active), 3/4 cup whole milk, 2 tablespoons butter (softened), 1 large egg, 1/4 cup granulated sugar, 1 teaspoon salt, 1 teaspoon instant yeast, and 3 cups of the all-purpose flour. Mix together until combined. Knead for 3-5 minutes with a dough hook or your hands, adding remaining 1/4 cup flour, as necessary.
• Cover and allow to rise for 60-90 minutes, until doubled.

Prepare Filling

• Gather your filling ingredients. Melt 1/3 cup butter in the microwave.
• Using a nut chopper, chop 1 cup pecans. If desired, chop 1/2 cup raisins.
• In a small bowl, combine 3/4 cups brown sugar, melted butter, 2 tablespoons cornstarch, and 1 tablespoon ground cinnamon.

Assemble the Rolls

• On a lightly floured surface, gently roll out dough into an 8x12 inch rectangle.
• Spread sugar mixture over the dough to about 1/2" inch from edges. Sprinkle with the chopped pecans and raisins.
• Roll long edge tightly and seal edges by pinching the seam together with your fingers.
• Mark slices with the edge of a knife, then using plain dental floss, slice the rolls by bringing the floss up and around the dough, crossing threads at the top to cut off each slice. Do this for each of the 12 rolls.
• Place rolls in two round cake pan that have been sprayed with baking spray. Cover and allow to rise an additional 30-40 minutes.
• Preheat oven to 350℉. Bake for 20-25 minutes until golden brown. Cool on wire rack for ten minutes.

Prepare the Icing

• In a small bowl, combine 1 3/4 cups powdered sugar, 2 tablespoons butter, 1 teaspoon vanilla extract and 2 tablespoons hot water. Mix well.
• For best results, frost rolls when they are still slightly warm. Makes 12 rolls.