Step 1

In a 1 cup measuring cup, allow 1/2 cup of the scalded milk to come to lukewarm (105 to 110F degrees) then add 1 teaspoon of the sugar and the yeast. Stir and let stand until the mixture froths to the top of the cup

Step 2

Place butter, sugar, and salt into a large bowl and add the remainder of the warm milk letting it stand until the butter melts. Add the yeast mixture and the flour.

Step 3

Mix well, then cover and let set in a warm place for 1 hour. Meanwhile, prepare the syrup.

Step 4

Grease 3 - 9 inch cake pans. Set aside.

Step 5

In saucepan, mix then heat the syrup ingredients until it boils,

Step 6

Pour the syrup, divided evenly, into the prepared pans.

Step 7

Sprinkle with raisins or chopped nuts, if using, as desired.Set aside.

Step 8

In a small bowl, stir together the 1 cup sugar and 2 teaspoons ground cinnamon until well blended. Set aside.

Step 9

Divide the dough into three portions. Roll each into a rectangle between 1/4 to 1/2 inch thick.

Step 10

Sprinkle with an even layer of cinnamon sugar to within 1 inch of the edge of one long side. You may not use all the cinnamon sugar, it depends on the thickness of the layer you sprinkle on.

Step 11

Roll up the dough like a jellyroll, starting with one long edge. Place the roll seam-side down. With a sharp serrated knife, slice the roll into 9 even slices, place the slices in one of the prepared pans. Repeat the process with the other two pieces of dough.

Step 12

Let rise in the pans until double, approximately 45 minutes to 1 hour.

Step 13

Near the end of the rise time, preheat the oven to 375F degrees.

Step 14

Bake the rolls for about 20 to 22 minutes. Remove and allow to set 2 or 3 minutes, then invert the pans onto platters. "You may need to scoop some of the topping out onto the buns that remained in the pans.