In a small saucepan, heat the butter and evaporated milk until it reaches 115°.
In a large mixing bowl, mix together the evaporated milk mixture, sugar, and yeast.
Let rest for 5 minutes.
Add the eggs one at a time, mixing well after each addition.
Add the salt and mix well.
Slowly add the flour, mixing well as you add.
Continue adding the flour until the dough begins to pull away from the sides of the bowl and forms a ball.
Turn out the dough onto a floured work surface and knead for 10 minutes, using as little flour as possible to keep the dough from sticking.
Place the dough into a large greased bowl, turning the dough so the entire surface is greased.
Cover and let rise until double, about 1 to 1½ hours.
For filling:
On a floured work surface, roll out the dough into a rectangle and spread with the butter, then the sugar.
Sprinkle with cinnamon and then with the raisins and nuts (if desired).
Starting at one of the long sides, roll dough into a log; cut into about 24 rolls.
Place the rolls cut side up on 2 greased jelly roll pans, cover, and let rise again until double, about 45 minutes.
Preheat the oven to 350° and bake about 25 minutes or until done.
These cinnamon rolls are great plain, but you can make a glaze by mixing together ½ cup powdered sugar and 2 to 3 teaspoons milk and spreading the glaze over the tops of the cinnamon rolls.
