Sticky Buns

Directions

1. 1
   Mix milk, yeast, and sugar in a standing electric mixer fitted with whisk attachment until combined well.
2. 2
   Let stand until foamy, about 5 minutes.
3. 3
   Add butter, eggs, salt, and 3 cups flour and beat until smooth.
4. 4
   Fit mixer with dough-hook attachment and, with mixer on medium-high speed, gradually knead in remaining 3 1/2 cups flour, occasionally scraping down side of bowl with a rubber spatula, until dough is smooth and elastic, about 6 minutes.
5. 5
   Transfer dough to a large oiled bowl, turning to coat, and cover with plastic wrap.
6. 6
   Let dough rise in a warm place until almost doubled in bulk, about 1 1/2 hours.
7. 7
   Stir together walnuts, sugars, and cinnamon.
8. 8
   Punch down dough, then halve it.
9. 9
   Pat each piece into a flat rectangle and cover 1 piece with plastic wrap.
10. 10
    Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 17- by 13-inch rectangle (about 1/4 inch thick).
11. 11
    Brush top with half of melted butter and sprinkle evenly with half of filling and raisins.
12. 12
    Roll up, beginning with a short side, to form a 13-inch log and press seam to seal.
13. 13
    Cut log crosswise into 6 pieces and arrange, cut sides up, in 2 rows of 3 buns in half of a buttered 13- by 9- by 2-inch metal baking pan.
14. 14
    Make 6 more buns in same manner and let buns rise 30 minutes.
15. 15
    Preheat oven to 350F.
16. 16
    Bake buns in middle of oven until golden brown, about 40 to 45 minutes.
17. 17
    Beat together glaze ingredients with an electric mixer until smooth.
18. 18
    Cool buns in pan on a rack 15 minutes, then spoon glaze evenly over warm buns.