Homemade Cinnamon Raisin Bread is filled and rolled up with cinnamon, sugar, and raisins and topped with melted butter and more cinnamon and sugar.
In a large bowl, mix 1½ cups of the flour, granulated sugar, salt, and yeast.
Add warm water, oil, and egg, and mix until smooth.
Add remaining flour, ½ cup at a time, until the dough comes together.
Place dough on a lightly floured surface and knead for 8 to 10 minutes, or until smooth and springy.
Place dough into a large greased bowl and cover with a towel. Let it rise in a warm place until doubled in size (about 1 hour).
Prepare a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
When ready, punch down dough. On a lightly floured surface, roll the dough into an 18x10-inch rectangle.
Brush 1 tablespoon of melted butter over the top of the dough and spread it out to coat the entire surface.
In a small bowl, combine sugar and cinnamon. Sprinkle over the top of the butter, reserving a little for the topping. Sprinkle the raisins evenly over the cinnamon-sugar.
Starting on the short side, roll up the rectangle. Pinch the edge of the dough to seal it. Fold the open ends under to seal.
Place loaf, seam side down into the prepared loaf pan.
Brush another tablespoon of melted butter over the bread. Sprinkle with the reserved cinnamon-sugar mixture.
Cover. Let rise in a warm place about 1 hour, or until the dough has doubled in size.
Preheat oven to 375°F.
When ready, bake 30 to 35 minutes, or until golden brown and sounds hollow when tapped.
Remove from the oven and brush with remaining melted butter. Let bread cool a bit before serving.