Combine the milk, melted butter, and honey in a microwave safe glass.
    Heat the liquid in the microwave**** to 110 to 115 degrees F, then stir in the yeast. Let this mixture sit for 10 minutes, until foamy.
    Pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins.
    Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined.
    Fit the stand mixer with the dough hook, and knead for 10 minutes on medium low speed.
    Cover the dough bowl with plastic wrap and let the dough rise for one to two hours, until doubled in size.
    Lightly flour your countertop and spread the dough into a rectangle that is the length of your loaf pan (I use a standard 9x5inch pan). It doesn't have to be perfect.
    Spread the cinnamon filling mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll, and pinch the seam shut.
    Grease a 9×5 loaf pan with butter, and place the bread roll seam side down into the pan.
    Cover the loaf with plastic wrap and let it rise for 60 minutes, until the dough has risen past the top of the loaf pan.
    Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer.
    Let the bread cool completely on a wire rack before slicing it. Enjoy!
    Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.

Notes
*For a less dense loaf, do 17.5 oz (3.5 cups) flour, as specified. However you may use up to 20 oz if you’re making this by hand and you want the dough to be easier to work with, however the loaf will be denser. 
**Raisins: Feel free to go fancy with the raisins. You can try a medley, use jumbo golden or flame raisins, or whatever variety you like.
***Cinnamon: Ground cinnamon varies hugely in quality and potency. Try to use a quality Ceylon cinnamon. I like King Arthur Flour’s Vietnamese cinnamon.
****You can also warm the liquid on the stovetop in a small pot.
Storage: Keep in an airtight container at room temperature for up to 2 days, in the fridge for 10 days, or in the freezer for 3 months.
Freezing: Store in an airtight container for up to 3 months. To thaw, leave in the fridge overnight, or on the counter for 1 to 2 hours.
Reheating: The toaster is best, cut in slices. However, you may also re-warm the whole loaf in a 300F oven for about 10 minutes, until warmed through.