Dissolve yeast in lukewarm water and let stand for 4 minutes to activate.

In a large bowl, combine softened butter, lukewarm milk, eggs, salt, sugar, and 2 cups of flour.

Beat the mixture for 3 minutes until well combined.

Gradually add the remaining flour, mixing until a dough forms.

Cover the bowl and let the dough rise until doubled in bulk.

Turn the dough out onto a floured surface and knead to remove air.

Roll the dough out into a large rectangle.

In a separate bowl, combine sugar, softened butter, cinnamon, and softened raisins.

Spread the cinnamon-raisin mixture evenly over the rolled-out dough.

Roll the dough up tightly into a log.

Cut the log into 1-inch thick slices.

Place the slices on a greased baking sheet, allowing space for expansion.

Let the rolls rise until doubled in size.

Preheat oven to 350°F (175°C) and bake for 20 minutes, or until golden brown.

While the rolls are baking, prepare the icing by mixing powdered sugar and milk until smooth.

Once the rolls are baked, let them cool slightly, then drizzle with the icing.