Cinnamon-Raisin Loaves

• 1 tablespoon active dry yeast
• 1 tablespoon plus 1/4 cup sugar
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 2 large eggs
• 1/2 cup butter, melted
• 1 teaspoon salt
• 7 to 8 cups all-purpose flour
• 1/2 cup butter, softened
• 4 tablespoons brown sugar
• 4 tablespoons raisins
• 3 teaspoons ground cinnamon

1. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the milk, eggs, melted butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Roll one portion into a 15x13-in. rectangle. Spread 1/4 cup butter to within 1/2 in. of edges; sprinkle with 2 tablespoons brown sugar, 2 tablespoons raisins and 1-1/2 teaspoon cinnamon.
4. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased 17x11-in. baking pan. Cover and let rise until doubled, about 40 minutes. Repeat with remaining dough and filling.
5. Bake at 350u0b0 for 30-35 minutes or until golden brown. Cool on wire racks.

active dry yeast, sugar, water, milk, eggs, butter, salt, flour, butter, brown sugar, raisins, ground cinnamon

Taken from www.tasteofhome.com/recipes/cinnamon-raisin-loaves/ (may not work)