1. Preheat oven to 400°F. Line a 15x10-inch baking pan with foil. Place bacon in prepared pan. Bake 15 minutes or until crisp; drain on paper towels. Coarsely chop bacon.

2. Grease a 13x9-inch baking pan. In a medium bowl combine 3/4 cup brown sugar, melted butter, and corn syrup. Stir in pecans and half of the bacon. Spread mixture in prepared pan.

3. Stir together 2/3 cup brown sugar and cinnamon. On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle, stopping to let dough relax if needed. Spread with softened butter. Sprinkle with remaining bacon, cinnamon-brown sugar, and, if desired, raisins.

4. Tightly roll up each rectangle into a spiral, starting from a long side, and seal seam. Cut each into eight slices; place on top of pecan mixture in pan. Cover and let rise in a warm place until nearly double in size (1 hour).

5. Preheat oven to 375°F. Bake 25 to 30 minutes or until golden. If needed to prevent overbrowning, cover loosely with foil the last 10 minutes. Cool in pan on a wire rack 5 minutes. Invert rolls onto a platter. Serve warm.

To Store

Place cooled rolls in a single layer in an airtight container. Store in refrigerator up to 3 days. To reheat, preheat oven to 350°F. Wrap rolls in foil and bake 15 minutes. Or wrap rolls, one at a time, in waxed paper and microwave 20 to 30 seconds.