1. In a small bowl, combine the yeast, a little bit of sugar and a 1/4 cup of warm water. Cover and let stand for a five minutes, until the mixture gets frothy. Set aside.
2. In your electric mixer bowl, combine the rest of the water, the warm milk, butter, the rest of the sugar, salt egg and a cup of the flour. Mix until you get a creamy texture, then add the yeast and another cup of flour. Mix for a couple of minutes, then add in the raisins and continue mixing. Add the rest of the flour and beat on medium speed until a soft dough forms (if the dough is too sticky add a little more flour. Using the dough hook attachment, knead for five minutes. Then, form the dough into a ball, place it in a greased bowl, cover and let rise in a warm place for an hour.
3. Line a standard size loaf pan with parchment paper. Turn your dough out onto a floured surface and roll it into an 8×12 inch rectangle. In a little bowl, combine the brown sugar and cinnamon, then evenly sprinkle it over the rectangle. Tightly roll up the dough jelly-roll style beginning at the narrow end until you get a log. Pinch the ends and transfer the log into your prepared pan (make sure you place it in the pan seam side down). Cover it loosely and let rise for another hour and a half.
4. Preheat your oven to 350 deg F. Bake the bread for 35 – 40 minutes, until the top is beautifully golden brown! Let cool for 10 minutes before slicing and eating.