Make Dough: In a large bowl or stand mixer fitted with whisk attachment, mix warm milk with sugar and sprinkle with yeast. Allow stand until bubbling, about 5-10 minutes.
With machine running on low speed, add beaten eggs 1 at a time, then the softened butter and salt.
Add in flour, 1 cup at a time, letting the flour fully incorporate into the dough before adding the next cup. Switch attachment for dough hook and knead on medium speed for 10 minutes, adding a bit more flour as necessary so that the dough easily leaves the side of the bowl.
Place kneaded dough in a buttered bowl, cover with saran wrap and place in a warm spot to rise until about doubled in size, about 2 hours. Punch dough down, then cut in half so it is easier to manage.
Make Filling: Melt butter. Add light brown sugar, corn syrup, cinnamon, and raisins/pecans if using.
Form, cook, or store: Roll each dough half out into an 18" x 12" rectangle, this doesn't have to be perfect.
Spread half of the filling across the dough. Using two hands, gently roll up the dough from the longer end, away from you.
Slice into 2 inch pieces and transfer to a buttered casserole dish (not glass if baking from frozen!). Leave a little bit of room between each roll, as they expand as they bake. Repeat with remaining dough.
Bake at 400F for 25-30 minutes, until lightly golden. Rest for 10 minutes before serving.
Alternatively, you can refrigerate rolls overnight before baking off, or wrap the whole casserole dish well in a layer of saran wrap followed by tin foil and then transfer to freezer. Make sure to remove from fridge and come back to room temperature for about 1 hour before baking. However, if baking from freezer, bake at 400F for 35-40 minutes, uncovered.