Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
Beat eggs, sugar, and salt until well combined.
Add egg mixture to yeast mixture and whisk to combine.
Add 1 cup of flour and continue mixing until smooth.
Pour in the melted butter and mix well.
Continue adding the remaining 3½ cups of flour, ½ cup at a time until dough is stiff but still slightly tacky.
Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter.
Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the pecans and raisins.
Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into five rolls for a total of ten rolls.
Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour or so and place in the refrigerator. {If baking now - do NOT put in refrigerator.}
Remove from refrigerator and let rolls come to room temperature in a warm area.
Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.