Add milk into a large mixing bowl. Sprinkle the yeast in and mix briefly to dissolve the yeast.
Add the sugar, followed by flour and salt, and mix on medium speed for 2 minutes (with a dough hook), until the dough comes together.
Add the softened butter and continue the machine kneading for about 7 to 8 minutes, until the dough is smooth and elastic.
Turn the dough onto a clean work surface and knead for about 30 seconds to form a smooth ball.
Place the dough in a large bowl, cover, and proof in a warm place until it doubles in size.
Turn the proofed dough onto a clean surface, and roll it to a rectangle measuring 25 cm by 30 cm.
Spread the filling. Start with the butter. In a small bowl, mix the brown sugar and cinnamon and sprinkle it generously all over the rolled dough. Finish off with the raisins.
Roll the dough, starting from one of the longer edges, into a tight log.
Cut the dough log into 9 equal sections
Arrange the sections in a deep, well greased, 7 inches square pan or baking dish.
Cover and let the rolls double in size.
Bake the rolls in a preheated oven at 175°Celsius for 25 minutes.
Remove the baked rolls from oven and brush the top with butter, followed by the honey.
Let the rolls cool slightly before turning them out onto a wire rack to cool completely.