Just make whatever bread dough you prefer. This batch is about 1/4 whole wheat and the rest of the flour is King Arthur's unbleached bread flour - my favorite.
When the bread dough is ready to put in the pans, THEN is the time to add the raisins and cinnamon. Just roll your loaf of bread dough into a nice rectangle, sprinkle with raisins and a little cinnamon and roll it up tightly and form a loaf. Very easy.
Here it is baking in the oven.
It just came out of the oven and I brushed the top of the crust with butter.
Here is what it looks like sliced.
Now, can't you just smell the goodness? It makes fabulous toast for breakfast too, slathered with nice butter. Oh.... yum.
Unfortunately (?) I made this for a pitch-in lunch after Church tomorrow, so we have to wait.