Heat milk in a small saucepan over medium heat until bubbles form around the edge, but do not let it boil. Remove from heat. Add butter and stir until melted. Let cool until the mixture reaches 100 to 110 degrees F (38 to 43 degrees C)—warm to the touch but not hot.

Pour cooled milk mixture into a large mixing bowl. Gently sprinkle yeast over warm milk and let stand until dissolved and foamy, about 5 minutes. Add sugar, 3 cups of flour, salt and eggs; stir well to combine. Gradually add remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large mixing bowl, place dough in 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 dough and turn it out onto a lightly floured surface and roll into a 10x14-inch rectangle. Lightly brush the far edge with water. In a small bowl combine cinnamon and 3/4 cup brown sugar and sprinkle over the rectangle. Then sprinkle raisins and chopped nuts over dough. Roll up dough into a log and seal the seam.

Cut 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 (190 degrees C). Take rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake rolls in the preheated oven for 25 to 30 minutes or until golden. Meanwhile, combine corn syrup with vanilla in a small bowl. Whisk in powdered sugar and enough half-and-half to make a thick glaze; set aside. Drizzle glaze over warm cinnamon rolls before serving warm. Enjoy!