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1
Heat the milk in a small saucepan over medium heat until it just begins to boil.
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2
Remove from heat and let stand until cooled to room temperature.
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3
Meanwhile, sprinkle the yeast over the warm water in a large bowl.
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4
Add 1 T of the sugar and let stand until foamy, about 5 minutes.
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5
Beat in the remaining 2 T sugar, eggs and butter.
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6
Beat in cooled milk.
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7
Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
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8
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky.
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9
Knead for about 10 minutes until smooth.
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10
The dough will be soft.
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11
Grease a large bowl.
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12
Place the dough in the bowl.
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13
Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
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14
Coat two 9-inch round baking pans with nonstick cooking spray.
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15
Line bottoms with waxed paper; coat paper with spray.
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16
Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
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17
Punch down dough.
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18
Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough.
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19
Sprinkle with nuts and raisins.
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20
Starting on one long side roll up jelly roll fashion and pinch seam to close.
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21
Cut crosswise into 14 generous 1-inch pieces.
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22
Arrange 7 pieces, cut-side down, in each prepared pan.
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23
Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
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24
Or cover tightly with plastic wrap and refrigerate until the following morning.
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25
Heat oven to 350u00b0F.
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26
Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
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27
Transfer to a wire rack and let cool 10 minutes.
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28
Glaze: Mix confectioners' sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze.
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29
Invert buns to a serving platter.
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30
Drizzle glaze on top of buns (about 1/3 cup per pan).
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31
Serve warm.
