Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl.
Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 tablespoons of sugar, eggs and butter. Beat in cooled milk.
Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours. Or leave covered in the fridge for a slow cold rise and prep the rolls the next day.
Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with parchment paper; coat paper with spray.
Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
Punch down dough.
Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle.
Spread the butter-sugar mixture over the dough.
If you are using nuts and raisins in the recipe, sprinkle them on now. I chose to not use nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close. Cut crosswise into 12 generous 1 1/2 inch pieces.
Arrange 6 pieces, cut-side down, in each prepared pan.
Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
Heat oven to 350°F.
Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Tent with foil halfway through baking so they will not brown too quickly. I did bake my second batch of roll for less time (closer to 30 minutes). So check the rolls around 30 minutes to see if they are done.
Transfer to a wire rack and let cool 10 minutes.
Mix confectioners' sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze. Invert buns to a serving platter.
Drizzle glaze on top of buns (about 1/3 cup per pan). Serve warm! ENJOY! If you have any left, refrigerate them. I doubt you will have any leftovers.