Scald milk, remove from heat and add sugar, butter. Cool to lukewarm. Proof yeast in warm water. Mix Pamela’s Artisan Flour Blend and salt, place in bowl of stand mixer, add liquids and egg, and mix on low until flour is moistened. Mix on high just until well combined, less than a minute.
Pour onto parchment sprayed with oil, pat into rectangle about 12 x 10". Dough will be loose. Spread filling and raisins over the dough, leaving 1" uncovered at the top. Using the parchment, roll up the long side forming a log (like rolling sushi) and cut into 9 pieces for a 9 x 9" or 12 pieces for a 8 x 11.5" pan, sprayed with oil. Spray tops with oil or brush with melted butter. Cover with plastic wrap, place in warm draft-free area, and let rise to almost double.
Remove covering, bake in pre-heated oven at 375° for 25 to 30 minutes.
Mix all ingredients with a fork until well combined.
Melt butter in pan, add sugar, cream, honey, salt and zest. Bring to boil, reduce heat and simmer 4 to 5 minutes, let cool slightly. In a separate bowl, mix yolks and slowly add 3 TBSP hot mixture to eggs, whisking constantly. Slowly whisk eggs back into pan and simmer until sauce thickens, about 3 to 4 more minutes.
Serve Cinnamon Rolls warm with nuts and warm sauce spooned over the top.