In a bowl, mix 1 1/4 cups of the all-purpose flour with the yeast and cinnamon.

In the microwave or on the stove, heat the almond milk, butter, salt, and brown sugar until the mixture is 120 degrees Fahrenheit and the butter is melted.

Pour the warm milk mixture into the bowl of flour-yeast mixture and beat on low with an electric mixer for 30 seconds. Scrape down the sides of the bowl. Then, beat on high for 3 minutes. Stir in the raisins with a wooden spoon.

Stir in as much of the remaining flour (2 cups of remaining flour) as you can until a stiff dough is formed. It's okay if there is loose flour in the bowl at this point. Let the dough rest in the bowl for 10-15 minutes so that it hydrates the flour, making the kneading process easier.

After the rest period, knead the rest of the flour in by hand, kneading for approximately 5-7 minutes until a smooth, firm dough forms.

Place the dough in a lightly greased large mixing bowl and cover with a towel or a loose piece of plastic wrap. Let rise in a warm place for about an hour or until doubled in size. (I like to let mine rise in the oven with the oven light on)

After an hour/the dough has doublesd in size, punch down the dough and let rest for 10 minutes.

Turn the dough out onto a clean lightly floured surface and roll into an approximately 17"x5" rectangle.

Brush the face-up side of the dough liberally with almond milk. In a small bowl, make the cinnamon swirl filling by combining the brown sugar, flour, and cinnamon. Sprinkle the entire mixture evenly over the dough, but leave a 1-2" area at one end of the dough plain. This will keep the filling from leaking out of the bread. Use your hands to gently press the cinnamon filling into the almond milk to moisten it.

Starting at the end that HAS cinnamon sugar topping, roll the loaf up as tightly as possible, creating a little tension as you go. Once the loaf is rolled up, tuck the ends of the loaf under and place seam side down in a greased 8”x5” bread loaf pan.

Let rest for 30 mins in a warm place.

Preheat oven to 375 degrees F.

Brush the top of the dough with an egg+water wash. Bake for 35 minutes until the loaf is golden brown and sounds hollow when tapped.