Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 400g flour, salt and eggs; stir well to combine. Add the remaining flour, 50g at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a clean damp drying cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface and roll into a 25x35cm rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 115g brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
Cut the dough into 12 equal pieces; place the pieces in a greased 23x33cm baking tin. Cover with cling film and place in the ridge to rise overnight.
The next morning, preheat the oven to 190 degrees C. Take the rolls out of the fridge and let stand at room temperature for 30 minutes.
Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the golden syrup with the vanilla in a small bowl. Whisk in the icing sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.