Place the raisins in a bowl, cover with hot water and soak for 15 minutes, then drain.

Combine the warm milk, yeast, and both sugars in the bowl of a stand mixer and let sit for 5 minutes until foamy.

Add the salt, drained raisins, and the bread flour. Mix with the dough hook on low until a shaggy dough forms.

Add the softened butter one tablespoon at a time, incorporating each addition before adding the next.

Knead on medium speed for 10-12 minutes until the dough is smooth, elastic and pulls away from the bowl.

Place the dough in a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 75-90 minutes until doubled.

Grease a 9x5-inch loaf pan. Mix the brown sugar, cinnamon, and salt for the filling in a small bowl.

On a floured surface, stretch the dough into a 9x12-inch rectangle. Brush with the melted butter, leaving a 1/2-inch border on one short end.

Sprinkle the cinnamon-sugar mixture evenly over the butter.

Roll tightly from the short end (opposite the clean border). Pinch seams and ends to seal.

Place seam-side down in the prepared pan. Cover loosely and let rise 75-90 minutes until crowned 1 inch above the rim.

Preheat the oven to 350F.

Bake for 50-60 minutes until deep golden brown and internal temperature reaches 190F.

Remove from the pan immediately and cool on a wire rack for at least 1 hour before slicing.