Dough Ingredients:

1 Cup Milk

4 Tablespoons BD Brown Sugar

2 ¼ teaspoon BD dry yeast

6 Tablespoons BD olive oil

2 eggs

3 ½ cups BD All Purpose Flour, plus more for dusting

1 tsp BD salt

½ Cup BD raisins

Cinnamon Filling Ingredients:

1/3 cup BD Brown sugar

2 Tablespoons BD Ground Cinnamon

3 Tablespoons Melted Butter

Directions:

Combine milk, brown sugar and yeast in the bowl of a stand mixer. Let sit for 10 minutes, until foamy. After 10 minutes, add oil and eggs. Whisk to combine wet ingredients, then add flour and salt. Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough. Add the raisins, then fit the bowl and dough hook to the stand mixer. Knead on medium low speed for 10 minutes.

Remove the dough hook, cover the bowl with plastic wrap and let the dough rise for 1 hour until doubled in size.

Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan. The dough will be sticky but resist the urge to add more flour, it will make the bread more dense.

Make the cinnamon filling by stirring together brown sugar, cinnamon and melted butter. Spread the mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way. Place the roll seam side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes.

Preheat oven 350 degrees F, bake bread for 40 to 50 minutes until the inside reads 190 to 200 degrees F. Let cool completely before slicing.

Yield: 8 servings