It’s your standard sweet dough recipe but I modified it a bit with a little extra salt (don’t like bland bread) and use evaporated milk instead of powdered milk and add chopped walnuts to the cinnamon swirl. A rather long recipe, but if you bake even rarely your common sense will get you through it. Don’t add too much flour or it will be too dense. The dough should be slightly wet and pulls well when you roll it up after the first rise. Makes 2 loaves. I like this one because the raisins are in the bread but the cinnamon isn’t so it won’t interfere with the yeast rise and it slices beautifully.