Dough
4 1/2 to 5 cups all-purpose flour
1 cup warm milk (120° to 130°F)
1/2 cup LAND O LAKESŪ Butter, melted
1/3 cup sugar
1 (1/4-ounce) package active dry yeast
2 eggs
1/2 teaspoon salt
3/4 cup raisins

Filling
1 1/4 cups firmly packed brown sugar
2/3 cup LAND O LAKESŪ Butter, melted
3 tablespoons light corn syrup
1 1/2 teaspoons ground cinnamon

4 1/2 to 5 cups all-purpose flour 1 cup warm milk (120° to 130°F) 1/2 cup LAND O LAKESŪ Butter, melted 1/3 cup sugar 1 (1/4-ounce) package active dry yeast 2 eggs 1/2 teaspoon salt 3/4 cup raisins 1 1/4 cups firmly packed brown sugar 2/3 cup LAND O LAKESŪ Butter, melted 3 tablespoons light corn syrup 1 1/2 teaspoons ground cinnamon

Combine 2 cups flour, warm milk, 1/2 cup butter, sugar, yeast, eggs and salt in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in raisins and enough remaining flour by hand to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic (3 to 5 minutes). Place in greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 to 1 1/2 hours). (Dough is ready if indentation remains when touched.)

Punch down dough. Stir together all filling ingredients except cinnamon in medium bowl. Spread half of filling on bottom of greased 13x9-inch baking pan. Stir cinnamon into remaining filling.

Roll out dough on lightly floured surface into 18x9-inch rectangle; spread with remaining filling. Roll up, jelly-roll fashion, beginning with 18-inch side; seal seams well. Cut into 18 (1-inch) slices using serrated knife; place slices in prepared pan. Cover; let rise until double in size (about 1 hour).

Heat oven to 375°F. Bake for 20 to 25 minutes or until golden brown. Immediately invert pan onto serving platter; remove pan.