Mom-Mom's Sticky Buns

Make dough: Dissolve yeast in lukewarm water in a large bowl and set aside until foamy, about 5 minutes. Stir flour, beaten eggs, warm milk, white sugar, melted butter, and salt into yeast mixture until dough is moist and sticky.

Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, 1 hour and 30 minutes to 2 hours and 30 minutes.

Make topping: Stir together brown sugar, butter, honey, and corn syrup in a small saucepan over medium heat. Cook, stirring occasionally, over medium heat until sugar dissolves. Pour into the bottom of two 9x13-inch nonstick baking dishes. Sprinkle raisins and walnuts evenly over the top.

Punch down dough and roll into a 1/4- to 1/2-inch-thick rectangle.

Make filling: Brush melted butter over dough rectangle. Stir together white sugar and cinnamon in a small bowl until well combined; sprinkle over butter. Sprinkle raisins evenly over dough. Roll dough around filling into a cylinder; cut into 3/4-inch slices and arrange into the prepared baking dishes. Set aside to rest at room temperature for 20 minutes or in the refrigerator for 8 hours to overnight.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until buns are no longer doughy in the center, about 25 minutes. Remove from the oven and immediately flip onto a serving platter, transferring topping onto rolls. Serve warm.