Activate yeast: In a small bowl, mix warm water, yeast, and 1 tsp sugar. Let sit for 5–10 minutes until frothy.
Mix wet ingredients: In a large bowl, combine warm milk, melted butter, egg, remaining sugar, and salt. Add the yeast mixture.
Add flour: Gradually mix in flour until a soft dough forms. Knead by hand (10 minutes) or with a stand mixer (5–7 minutes) until smooth and elastic.
Add raisins: Fold in raisins until evenly distributed.
Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
Roll out: On a floured surface, roll the dough into a 12x8-inch rectangle.
Cinnamon filling: Mix brown sugar and cinnamon, then sprinkle evenly over the dough.
Roll up: Tightly roll the dough into a log, pinch the seam to seal, and place seam-side down in a greased loaf pan.
Cover and let rise for 30–45 minutes until puffy.
Preheat oven to 350°F (175°C).
Brush loaf with milk for a golden crust.
Bake for 35–40 minutes until golden and hollow-sounding when tapped.
Cool in the pan for 10 minutes, then transfer to a wire rack.
