• Dissolve yeast in warm milk with a spoonful of sugar and let stand in a warm place. About 15 minutes.
• Stir flour with the remaining 7 tablespoons sugar into the mixer bowl with the paddle on with the yeast mixture or a large bowl if mixing by hand and add the salt.
• Make a well in the middle and add eggs and beat until you have an even mixture. She used the mixer for this process.
• Put the hook on the mixer and knead 5 minutes. Add the butter slowly into pieces and beat 5 minutes more or until the dough is not sticky. Occasionally, scrape the sides of the bowl with a spatula, until it separates from the bowl.
• Cover the bowl and let stand until the dough doubles in volume. I usually cover the dough first with a greased wax paper and then a kitchen towel.
• Stretch the dough with a rolling pin on a floured surface, forming a rectangle of about one cm. thick. Cover the surface with cinnamon and raisins (optional nuts), and roll up the dough on the longest side.
• Cut slices of 5 cm with a floured serrated knife or dental floss. Place the cut rolls on a greased pan, cover the rolls with a damp cloth and let them rise until they nearly double in size, about one hour.
• The rolls can also be covered with plastic wrap and left standing until doubled in size, and then remove the plastic before baking. Bake in preheated oven at 350°F for 15 to 20 minutes.
• Cool the pan on a rack for 10-15 minutes.

Now, choose the type of finish for your rolls:

To make the syrup, place the sugar and water in a small saucepan at medium heat until boiling point and it forms a syrup, paint the rolls with the syrup using a pastry brush, right after you get them out of the oven.

To make the glaze, mix confectioner sugar, lemon juice and water and cover the rolls with it after they have cooled.