Scald the milk, remove from heat and stir in butter. Allow mixture to cool to room temperature.

In a large bowl, disolve yeast in warm water with 1 tablespoon of white sugar. Let stand until creamy, about 5-10 minutes

When yeast mixture is bubbling, add the milk mixture. Whisk in the eggs.

Stir in the remaining white sugar,salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time.When the dough has pulled together, turn it onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.

Lightly oil a large bowl, place the dough in the bowland turn to coat with oil. Cover with a damp cloth and let rise in a warm place until double in size, about 1-2 hours

When risen, punch down and divide dough in half

Preheat oven to 350°F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

To make FILLING: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and raisons. Pour 1/2 cup butterover the cinnamon mixture and mix until crumbly.

Roll dough halves out into large rectangles(about 10x16 inches or so). sprinkle the filling evenly over the dough and rollup each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings.

Place each ring on a prepared cookie sheet. With scissors, make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

Bake in preheated oven for 30 minutes.

Frost while cakes are still warm with the confectioners' sugar (powdered sugar) blended with 1-2 tablespoons of water.