Pour yeast into stand mixer bowl. Pour warm milk over and let sit for 10 minutes or until the yeast blooms.
Add eggs, butter, sugar and salt.
Add the 4 cups of flour and beat with beater blade. Beat until combined. Remove blade and attach the dough hook. Mix for about 5 minutes on medium speed, if it doesn’t form a ball add the last 1/2 cup of flour. The dough should be tacky but not sticky.
Once dough is formed grease a clean bowl and put dough in and cover with dish towel.
Place the bowl in a warm place. I like to turn the oven on and put the bowl right by the vent. Let it sit for 30 minutes or until doubled in size.
While the dough rises make the filling. In a bowl mix together brown sugar, butter, and cinnamon. Set aside.
Sprinkle counter top with flour, pour out dough and sprinkle with flour. Roll into 24×15″ rectangle.
Use a rubber spatula to smooth the cinnamon filling over the dough. Sprinkle plumped raisins over dough.
Starting on the long end roll the dough up tightly jelly roll style.
Cut into 12 slices. Place in two pie pans or one 9 x 13″ baking dish or 2 pie pans.
Cover the pan and let rise for 20 minutes or until double in size.
Preheat the oven for 375 degrees.
Once rolls are risen bake at 375 degrees for 20 to 22 minutes.
While the rolls are cooling make the caramel sauce.