Cinnamon Roll Bundt

Grease 10-inch (3 L) Bundt pan and set aside. In large bowl, dissolve 1 tsp (5 mL) of the sugar in water. Sprinkle with yeast; let stand for about 10 minutes or until frothy. Add milk, remaining sugar, shortening, egg, salt and 1-3/4 cups (425 mL) of the flour, stir until smooth. Stir in enough of the remaining flour to make soft, slightly sticky dough.

Transfer to floured surface; knead for 7 to 10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with towel and let rise in warm, draft-free place for 1-1/2 to 2 hours or until doubled in bulk. Punch down dough. Return to bowl; cover with plastic wrap and let rise for another 30 minutes or until doubled in bulk. Punch down dough. On lightly floured surface, roll out to 16- x 9-inch (40 x 23 cm) rectangle.

Filling: Using spatula, smear 2 tbsp (25 mL) of the butter over surface, leaving 1/2-incb (1 cm) border at top long edge. Combine 1/2 cup (125 mL) of the sugar, cinnamon, and raisins (if using), sprinkle over top.

Starting at bottom long edge, roll up tightly jelly roll-style, pinching seam to seal. Cut into sixteen 1-inch (2.5 cm) slices. Melt remaining butter. In small bowl, combine remaining sugar and pecans. Dip both cut sides of each slice into butter, then into sugar mixture. In prepared pan, arrange about half of the slices, cut side down, in single layer and barely touching. Top with remaining slices, filling gaps and without stacking directly on top of one another. Gently press layers together, Cover and let rise for 1 hour or until doubled in bulk.

Bake in centre of 375°F (190°C) oven for 35 minutes or until golden brown and sounds hollow when top is tapped. Invert immediately onto rack, letting fall gently from pan; leave pan on top for 10 minutes.