1. Warm the milk in a small saucepan on the stove until it just starts to bubble, stirring occasionally. Remove from heat, and let cool until lukewarm. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so.

2. Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough. Knead the dough on a lightly floured surface for a few minutes until smooth. I like to add my raisins into the dough, so that it’s combined all the way through.

3. Cover and let rise until the dough has doubled in size (about 30 minutes). Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough. Roll up tightly (the long way). The roll should be about 3 inches in diameter. 

4. Cut individual rolls, using a piece of dental floss into one inches thick pieces. Place rolls in greased pie plate or 9x13 baking pan. Let rise in warm place, uncovered, until the rolls double in size (approx 30 minutes). Bake 350 for 30 minutes or until the rolls are crusty and golden. Remove from oven and let cool.

5. While the rolls are cooling mix together 4 tablespoons unsalted butter, softened
, 2 cups powdered sugar
, 4 tablespoons milk
 and 1 teaspoon vanilla extract. Generously spread over cooled rolls.