4 eggs at room temperature (do not miss that step) important for proper rising
1/2 cup sugar
1 teaspoon salt
2 cups evaporated milk or buttermilk heated to lukewarm
1/4 cup melted butter
8 cups flour
2 tablespoon rapid rise yeast

1/2 cup assorted raisins in gold, brown or red or use craisins
1/2 cup chopped pecans (optional) or use all raisins instead
2 cups brown sugar
1/2 cup melted butter
4 1/2 tablespoons cinnamon

powdered sugar
pinch cinnamon

In a large mixing bowl using a flat beater bar, beat the eggs with sugar around 2 minutes. Add the salt, milk, 1/4 cup melted butter blend with eggs mixture. Sprinkle in the yeast stirring. Add the flour beating slowly and stop the mixer when it almost all the flour is added and add the remaining to a board to add the rest as it gets too thick to beat. After you add all the remaining flour let rise until double in the mixer bowl away from drafts in a warm area until it doubles in size. Covered with plastic wrap and a towel.
Preheat oven to 350 degree hot oven.
In the meantime prepare your cupcake tins with paper liners or use cooking spray to generously coat. Make the filling by combining the sugar, butter and cinnamon, raisins and nut mixture in a bowl.
When the dough is proofed, roll into tiny balls the size of a quarter. Add the filling, more dough balls and ending with more raisin mixture. (I actually like to use the sprayed tins instead of the paper liners so nothing sticks to the paper. )

Bake until golden brown on top no need to rise again. Cool completely and make a glaze using 2 cups powdered around 1/4 teaspoon cinnamon and warm water to make a thick frosting. Drizzle over the tops with a fork. Let dry.