In a large mixing bowl, stir together active dry yeast, warm water and about a teaspoon of the sugar. Let this stand for 5 minutes or so, or until the yeast has turned foamy.

Add the milk, melted butter, remaining sugar, salt and egg. Stir everything with a wooden spoon until incorporated.

Add half of the 2 ¼ cup all-purpose flour and stir until combined. Add the remaining half of the flour and stir until the mixture starts to form a dough. Gradually add more flour from the reserved amount as needed, just until the dough starts to gather in the center of the bowl.

Dust a clean surface with flour. Turn over the dough and knead until it is smooth and can stretch thinly. Dust the surface and your hands with flour as needed to help with stickiness. However, be careful not to add too much flour.

Shape the kneaded dough into a ball, and place it in a bowl. Cover loosely with a clean towel for 1 ½ hours, or until the size is doubled.

Meanwhile, make the filling and topping. Stir together brown sugar, softened butter and cinnamon until the mixture turns into a paste. Spread half of this mixture to the bottom of a 9 inch round pan. Arrange the sliced cherries and half of the chopped pecan all over the brown sugar paste.

Once the dough has risen, gently deflate it. Using a rolling pin, roll the dough into a rectangle that is ½ inch thick. Spread the remaining brown sugar mixture all over the dough using an angled spatula. Sprinkle the raisins and the remaining pecans on top.

Starting on the long edge, roll the dough tightly into a log. Cut the log into 1 inch portions, to yield about 10 slices. Arrange the rolls in the round pan, spacing them evenly. Loosely cover the pan with a clean kitchen towel and allow to rise for 40 minutes to 1 hour , or until they rolls are soft and puffy.

Bake at 350 F for 20 minutes, or until the tops are lightly golden. Allow the bread to cool for a few minutes, then turn it over on a rimmed plate. Enjoy warm!