Take the milk, melted butter, and honey and combine them in a microwave-safe glass.

Preheat the liquid in the microwave to 110 to 115 degrees F, then take some yeast and stir in the yeast. Allow the mixture to sit for 10 minutes until it becomes foamy.

Take a bowl of a stand mixer and pour the yeast into it and stream the salt, eggs, flour, and raisins.

Stir it by using the dough hook or wooden spoon of the mixer until it becomes properly combined.

With the dough hook, fit the stand mixer, and knead it on medium-low speed for 10 minutes.

Take some plastic wrap and cover the dough bowl and allow the dough to rise, at least for some hours, until it gets doubled in size.

Lightly flour your countertop and roll out the dough into a rectangle shape, the length of your loaf pan. It doesn't have to be perfect.

Stir together brown sugar, cinnamon, butter, salt, and prepare the cinnamon filling.

Roll out this mixture on the top of the dough rectangle, all over it, roll out the dough in a cinnamon roll shape, and stitch the seam.

Take a loaf pan and grease with butter, and keep the bread roll with seam side down onto the pan.

Use a plastic wrap and cover up the loaf and allow it to rise 60 minutes.

Keep the oven to preheat at 375 degrees F, and keep a sheet pan in the oven, on the lowermost shelf. Wrap the bottom of the sheet pan by adding some boiling water; afterwards, keep baking the bread on the shelf above the water until the inner part registers 190 to 200 degrees on an instant-read thermometer, at least for 40-50 minutes.

Before slicing it, allow the bread to get cool wholly on a wire rack. Enjoy!

Storing tip: The bread will stay up fresh only up to a few days at room temperature as there are no preservatives in the bread. So, I would recommend freezing, specifically unused bread.