This is based on a recipe from "Breaking Bread with Father Dominic" a go-with for a PBS series. I added the sourdough starter to his ingredients; it gives the dough a nice flavor that compliments the sweetness. You could make it without the starter. I've written the directions for using the starter, and I'm assuming you know in general how to bake yeast breads.

(1 - 2 cups sourdough starter)
2 cups milk
1/4 cup butter
2 tablespoons sugar
1 teaspoon salt
2 packages yeast (1 if using the sourdough starter)
7 - 7 1/2 cups flour, divided
2 eggs, beaten

Combine the milk, butter, sugar and salt in a medium saucepan. Stir over medium heat until mixture is warm and butter begins to melt. Put the starter in a large mixing bowl and stir in the dry yeast. Add the milk mixture and stir until blended. Add the eggs and beat thoroughly, about 200 strokes. I use my Kitchenaid mixer with dough hook. Stir in flour, a cup at a time, until you have a cohesive dough. Knead it awhile with the mixer, or dump out onto a well-floured surface and knead about 5 minutes, adding more flour to keep the dough workable, until you have a soft dough that is smooth and elastic.

Let the dough rise about an hour (top greased, covered with a damp cloth or plastic wrap) until double in bulk (poke it with a finger and if the impression remains, it's doubled).

Prepare the pan: Grease the sides of a 13 by 9 inch pan. Stir up in the bottom of the pan: 1/4 cup melted butter (that's 1/2 a stick), 1/4 cup or so brown sugar, 1/4 cup corn syrup, (cinnamon). You can add chopped nuts.

Shape the rolls: roll out the dough to about 1/2 inch thick. Spread it with softened butter, cover with brown sugar (or white if you don't have any) and dust liberally with cinnamon. Add some raisins if desired.

Roll up the dough, pinching the edge to seal. Cut into slices and place cut side down in the prepared pan, not too close together. Cover with a damp towel and let rise for 45 minutes to an hour, or until doubled in bulk. Preheat oven to 350 degrees. Place a baking sheet on the bottom shelf to catch any drips. Bake the rolls 50 minutes, or until they are lightly browned and sound hollow when tapped.

Invert onto a piece of tin foil or a cookie sheet while still warm.

When cool, you can frost the tops with the following icing:
Sifted powdered sugar
1 tablespoon butter
1/4 cup milk
1/2 teaspoon vanilla

Melt the butter with the milk. Stir it into the powdered sugar a little at a time until desired consistency. Stir in the vanilla. For a bakery look, use a fork to drizzle strings of glaze onto the top of the rolls, or just ladle it on with a big spoon, or smear it on with a knife.