Step 1
Heat the milk in a small saucepan until it bubbles then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
Step 2
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 about 8 minutes.
Step 3
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.
Step 4
Deflate the dough and turn it out onto a lightly floured surface and 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 and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
Step 5
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.
Step 6
The next morning preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
Step 7
Bake the rolls for 25 to 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.