In stand mixer bowl, combine whole milk, yeast, 1 Tbsp. sugar and unsalted butter. Sit 10 minutes until mixture foams.

Add flour, salt, remaining 1 Tbsp. sugar, cinnamon, eggs and raisins. Knead 10 minutes at medium low speed with dough hook attached.

Form dough into ball and place in large greased bowl. Cover with plastic wrap and place in warm location 1-2 hours for dough to rise.

On lightly floured countertop, spread dough into rectangle shape the size of a 9x5 loaf pan.

In small bowl, stir brown sugar, cinnamon, butter and salt to make filling.

Spread mixture across dough and sprinkle with raisins.

Roll dough lengthwise and pinch seam shut. Place roll seam side down in butter-greased loaf pan.

Cover bread loaf with plastic wrap and set aside one hour or until dough has risen past top of loaf pan.

Preheat oven 375 degrees F. Bake on center rack 40-50 minutes or until inside reaches 190 to 200 degrees.

Place bread on cooling rack and completely cool before slicing.