Put the raisins in a small bowl and cover them with a cup of hot water. Let the raisins plump for at least 10 minutes. Drain and set aside.
Pour one cup of room temperature water into the bowl of a standing mixer or large mixing bowl. Sprinkle the yeast over top. Give it a few minutes, then stir to fully dissolve the yeast into the water.
Melt your butter in the microwave and stir the milk, melted butter, and salt into the water.
Add the flour and stir to form a shaggy dough. Knead the dough in your mixer on low speed with a dough hook or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough. Check the dough halfway through; if it’s very sticky (pulling away with your hand), add a little more flour.
Toss in the raisins with a few tablespoons of flour to absorb any residual moisture from when they were plumped. With the mixer on low, add them to the bowl and continue kneading until they are evenly distributed. If kneading by hand, knead in the raisins in two batches to distribute throughout.
Return the dough to the bowl and cover. Let the dough rise in a warm place until doubled in bulk, about an hour. Meanwhile, combine the sugar and cinnamon in a small bowl and beat together the egg with two teaspoons of water in a second bowl.
Divide the dough into two pieces. Working with one piece at a time, roll the dough out on the counter. It should be slightly less wide than your bread loaf pans and as long as you can make it (about 2 feet).
Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top.
Sprinkle generously with half the cinnamon and sugar. Starting at the end closest to you, roll up the dough. When you get to the top, pinch the seam closed. Transfer the loaf to your loaf pan seam-side down. Repeat with the other half of the dough. *Do not toss egg wash.
Let the loaves rise until mounded over the top of the pan and pillowy, 30-40 minutes. Halfway through rising, preheat the oven to 375 F.
Brush the top with some of the remaining egg wash. Bake for 40-45 minutes until golden brown.
Remove the loaves from the pans and allow them to cool completely before slicing. Baked loaves can also be frozen for up to three months.