Gather the needed ingredients. (Look at supply list for needed amounts.)
Heat the milk in a small saucepan until it bubbles, then remove from heat.
In a large mixing bowl, dissolve the yeast in the milk mixture.
Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple
Lightly oil a large mixing bowl.
Place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface.
Roll into a 10x 14 inch rectangle. Lightly brush the far edge with water.
In a small bowl combine the cinnamon and 3/4 cup brown sugar.
Sprinkle the combination onto the rectangle. (Also add the raisins)
Roll up the dough into a log and seal the seam.
Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan.
Cover with plastic wrap and place in the refrigerator to rise overnight.
The next morning, preheat oven to 375 degrees F. Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes. Bake the rolls for 25 - 30 minutes, or until golden.
Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside.
Drizzle the glaze over the rolls and serve warm.
- 1.0c Milk
- 0.0c Butter
- 0.0oz Active dry yeast
- 0.0oz White Sugar
- 4.0c All Purpose Flour
- 1.0tsp Salt
- 3.0 Eggs
- 0.0c Brown sugar
- 1.0Tbsp Ground Cinnamon
- 0.0c Raisins (Optional)
- 1.0tsp Light Corn syrup
- 0.0tsp Vanilla extract
- 1.0c Sifted Confectioners' Sugar
- 2.0Tbsp Half-and-Half Cream