Begin by preheating your oven to 375°F (190°C). Sift 6⅔ cups of all-purpose flour and 2 tablespoons of granulated sugar into a large bowl, then stir in 1 package of fast-acting dried yeast and 1 teaspoon of salt.
Make a well in the center of the dry ingredients and pour in about 1½ cups of lukewarm milk, 2 lightly beaten extra-large eggs, and 2 tablespoons of melted butter. Stir everything together until a sticky dough forms. Transfer the dough to a lightly floured surface and knead until smooth and elastic, which typically takes 8-10 minutes of consistent kneading.
Once the dough reaches the proper consistency, knead in 1½ cups of raisins and ½ tablespoon of ground cinnamon. Divide the dough into 16 even-sized pieces and shape each piece into an 8-10 inch strand, then flatten slightly.
Combine the remaining 2 tablespoons of sugar with the remaining ½ tablespoon of cinnamon, sprinkle this mixture generously over the flattened dough strips, and roll each one up tightly into a spiral shape. Lightly oil 2 baking sheets and arrange the rolls on them, then cover loosely with oiled plastic wrap and allow them to rise in a warm place for approximately 1 hour until they’ve doubled in size.
Brush each roll with milk to create a light glaze, then bake for 30-40 minutes until lightly browned. Transfer the baked rolls to a cooling rack. Once cooled slightly, prepare the final glaze by combining 2 cups of confectioner’s sugar with 1 teaspoon of pure vanilla extract and a small amount of milk or water to reach a drizzling consistency, then drizzle over the cooled rolls.
