Mix butter, sugar, and cinnamon with a fork or mixer until well combined. Set a side.
Heat milk on stove or microwave until bubbles form around edge, add sugar and butter, mix well and let cool. Proof yeast in warm water about 5 minutes until foamy.
In the bowl of a stand mixer whisk together the Artisan Blend and salt. Add all liquids and eggs to dry ingredients and mix on low until combined. Mix on medium/high speed for three minutes (dough will stiffen and be easier to roll).
Lay down a couple large sheets of parchment to act as a base for assembling the dough. Spray a piece of 12 x 16" parchment, place dough in center and cover with another sprayed piece of parchment. Pat and roll to fill the whole 12 x 16 area. (If dough squirts out beyond the edges, just cut with a knife and place back into an area that needs dough.) Once you have a flat 12 x 16 piece of dough, remove top parchment, carefully spread filling and distribute raisins over the dough leaving 1" uncovered at the top, long side. Using the parchment, roll up the long side forming a log (like rolling sushi) and seal the roll together, pinching with your fingers. Fold the ends back into themselves, to make a nice closed end.
Cut into 12 pieces with sprayed knife or dental floss, spray pan or pans well, and carefully place into the pan, reshaping a little if necessary. Spray tops with oil. Cover with plastic wrap, place in warm draft-free spot, and let rise to double in size, 60 to 90 minutes.
Preheat oven to 350°. Remove covering, bake in top third of oven for 25 to 30 minutes, or until nice and brown. Remove from oven to cool on rack. Serve plain or with the caramel nut topping.
Melt butter in pan, add sugar, cream, honey, and salt. 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 into eggs, whisking constantly. Slowly whisk eggs back into pan and simmer until sauce thickens, about 3 to 4 more minutes. Add nuts if using.
Serve Cinnamon Rolls warm with warm sauce spooned over the top. The topping well set up after cooled, so make sure to put over cinnamon rolls before it sets up.
Chef's Note: Cinnamon rolls are best baked fresh and eaten warm. For a different flavor try using other dried fruit like currants or wild dried blueberries.