Beat eggs in medium bowl. Add warm water and yeast, stirring to dissolve yeast. Let it rest for 10 minutes.

Meanwhile, in a large bowl, mix the flour, salt and Domino® Granulated Sugar. With a pastry blender or fork, blend in butter until it resembles coarse crumbs. Make a well in the center and pour in the yeast mixture and the beaten eggs. Gradually blend the mixtures together; dough will be loose and a little sticky. Use a rubber spatula at first. Then, switch to your hands to mix the dough.

Gather dough onto a floured surface and knead for 8-10 minutes. The dough is ready when it passes the windowpane test. Stretch a tiny piece of the dough, if you can see light through it, then the gluten has been developed enough.  Form dough into a ball and place in a lightly greased bowl; cover with plastic wrap. Place it in a warm place and let the dough rest until it doubles its size. When ready, roll dough into an oblong shape on a well-floured surface, about 1/4 inch thick.

Spray a 9X13 pan with baking spray. Line the bottoms and 2 sides of the pan with parchment paper. Spray again.

In a bowl, mix together Domino® Dark Brown Sugar, cinnamon, raisins and pecans. Brush the dough with melted butter and sprinkle with brown sugar mixture, leaving a 1-inch border. Roll dough up to form a jelly roll. Roll tightly.

With a serrated knife, cut the roll into 1-inch slices. Place slices on prepared baking pan. Allow to rise in a warm place for about 30 minutes. Generously sprinkle rolls with Domino® Granulated Sugar. Preheat oven to 350°F.

Bake for 25 minutes or until golden brown. Allow rolls to cool slightly for 10 minutes.

Mix the Domino® Powdered Sugar and milk together in a small bowl until smooth. Drizzle icing over rolls and serve.