Heat the milk in a small saucepan until it bubbles, remove from heat, and stir in butter until melted. Let cool until lukewarm.

In a large mixing bowl, dissolve yeast in the milk mixture. Add sugar, 3 cups flour, salt, and eggs. Mix to combine.

Add remaining flour, 1/2 cup at a time, stirring well after each addition. Knead on a lightly floured surface until smooth and elastic (about 8 minutes).

Place the dough in an oiled bowl, cover, and let rise until doubled in volume (about 1 hour).

Roll out dough into a 10 x 14-inch rectangle, brush the far edge with water, and sprinkle with brown sugar, cinnamon, and raisins. Roll into a log and seal the seam.

Cut the dough into 12 pieces and place in a greased baking pan. Cover with plastic wrap and refrigerate overnight.

The next morning, preheat the oven to 375°F (190°C). Let rolls sit at room temperature for 30 minutes.

Bake rolls for 25-30 minutes. Meanwhile, whisk together corn syrup, vanilla, confectioners' sugar, and cream to make the glaze.