Filling and Preparation
Preheat oven to 375ºF (190ºC).
Into pan of 1 1/2 to 2 pounds (750 g to 1 kg) bread machine, add (in order) milk, egg, butter, sugar, salt, rind, flour and cinnamon.
Sprinkle with yeast, making sure yeast does not touch liquids.
According to manufacturer’s instructions, choose “dough” setting. When complete, remove from pan and pull out blade.
Gently knead for 10 seconds. Cover with tea towel; let rest for 15 minutes.
In saucepan, bring 1/3 cup (75 mL) each of the butter and brown sugar to boil over medium-high heat; whisk for 2 minutes or until dissolved. Pour into 13–x 9-inch (3.5 L) cake pan.
Roll out dough to 18-x10-inch (45 x 25 cm) rectangle.
Melt remaining butter; brush all but 1 tablespoon (15 mL) over dough.
Leaving 1/2-inch (1 cm) border, sprinkle with remaining brown sugar, then cinnamon, raisins and pecans.
Roll up from long side; brush with remaining butter. Cut into 12 pieces; place, cut side up, in prepared dish.
Cover and let rise for about 1 hour or until doubled in bulk.
Bake for about 25 minutes or until golden and buns sound hollow when tapped. Let cool on rack for 5 minutes. Invert onto large flat platter, scraping any remaining filling over top.