– 3/4 cup warm milk – 2 tbsp sugar – 2 1/4 tsp active dry yeast (1 packet) – 2 tbsp unsalted butter, melted – 1/2 tsp salt – 1 large egg – 2 1/2 cups all-purpose flour – 1/2 cup raisins – 1/3 cup brown sugar (for swirl) – 1 tbsp cinnamon (for swirl) – 1 tbsp butter, melted (for filling)
Mix warm milk, sugar, yeast, butter, salt, egg, and flour to form a soft dough. Knead until smooth, then let rise in a warm place until doubled.
Punch down the dough, roll it into a rectangle. Brush with butter and sprinkle with a cinnamon-sugar mixture and plump raisins.
Roll the dough tightly into a log, pinch the seam, and place in a greased loaf pan. Let rise again until puffy, about 30–40 minutes.
Bake the loaf at 350°F for 35–40 minutes until golden and hollow-sounding when tapped. Cover loosely if the top browns too quickly.
Cool in the pan for 10 minutes, then transfer to a wire rack. Wait until fully cooled before slicing to keep the swirl intact.
Enjoy warm or toasted with butter. Store in an airtight container for up to 4 days, or freeze slices for quick, homemade breakfasts.