Start by combining water and yeast in the stand mixer bowl, using a dough hook. Or if you are making this by hand, add water in a large mixing bowl. Let it sit until dissolve for about 5 minutes.
In a medium bowl, add butter, honey, sugar, salt, and milk. Microwave for about a minute and stir until butter melts.
Pour butter mixture into yeast mixture.
Stir in eggs into the mixture.
Gradually add flour and raisins and continue mixing the dough on low speed adding just enough flour to form a soft dough.
If mixing by hand, remove the dough and place it on a lightly floured surface. Knead for about 6-8 minutes.
Place dough in a greased bowl, turning once to coat the dough or spray top with cooking spray.
Cover loosely with a clean cloth and let rise in a warm place for 1 ½ to 2 hours or until doubled. Punch the dough down.
While the dough is rising, make the cinnamon filling. In a small or medium bowl, combine brown sugar, cinnamon, salt, and nutmeg (optional). Set aside.
Working on a lightly floured surface, divide the dough in half.
Place on a lightly floured surface - flatten the dough into a rectangle.
Roll the dough lightly with a rolling pin to 12x15 –inch rectangle.
Brush the whole dough with the melted butter. Leaving a 1-inch border, sprinkle with cinnamon sugar mixture.
Start rolling dough like a jelly roll, pinch seam to seal. Divide the dough in half, hold each loaf on both ends and transfer the dough into greased loaf pans, carefully tug in.
Cover and let it rise an added 30 minutes or until the dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for about 40- 45 minutes. If bread is browning too fast tent with foil paper.
You can easily check for doneness by using a thermometer. An instant-read thermometer inserted into the center of the bread should read 195°F to 200°F.
Remove from the oven and place on wire racks to cool.
Finally, slice and serve with butter, honey, jam or whatever rocks your boat. Enjoy!