Heat the milk until just warm (about 110°F / 43°C). Combine warm milk and warm water in a small bowl or measuring cup. The temperature should feel warm but not hot to the touch.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the flour, instant yeast, granulated sugar, salt, and ground cinnamon until evenly combined.

Add wet ingredients

With the mixer running on low, add the warm milk/water mixture, softened butter (cut into pieces), and eggs one at a time. Mix until a shaggy dough forms, about 2–3 minutes.

Knead

Increase the mixer speed to medium and knead with the dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn the dough onto a lightly floured surface and knead 10–12 minutes.

First rise

Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Add-ins & Finish

Prepare raisins

While dough is rising, if your raisins are dry, soak them for 10–15 minutes in warm water, then drain thoroughly and pat dry. Toss drained raisins with 2 tablespoons brown sugar and a light dusting of flour (about 1 tsp) to help them distribute in the dough.

Deflate and shape

After the dough has doubled, gently punch it down to deflate. Turn it out onto a lightly floured surface and roll or stretch into a rectangle roughly 12x10 inches.

Add raisins and roll

Evenly sprinkle the sugared raisins over the dough rectangle. Starting from one long edge, roll the dough tightly into a log, sealing the seam and the ends by pinching. Tuck the ends under to form a smooth loaf.

Second rise

Place the shaped loaf seam-side down in a greased 9x5-inch loaf pan. Cover loosely and let rise until puffy and roughly 1 inch above the rim of the pan, about 45–60 minutes.

Bake

Preheat the oven to 350°F (175°C) about 20 minutes before baking. Brush the top of the loaf with egg wash (beat 1 egg with 1 tablespoon water) and, if desired, sprinkle with coarse sugar. Bake in the center of the oven for 30–35 minutes until golden brown and the internal temperature reads 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Finish

Remove the loaf from the oven and immediately brush the top with 1 tablespoon melted butter to soften the crust. Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing (at least 1 hour).