Mix and knead the Basic White Bread dough (click here for the recipe). Put the dough in a lightly greased bowl, cover the bowl with cling film, and let the dough rise until it has doubled in volume -- about 90 minutes. Punch down the dough to deflate it. Then transfer the dough to a non-floured work surface. Use your hands to pat the dough into a rough rectangle. Then, using a rolling pin, roll the dough into a 9x18-inch rectangle. Top the rectangle with the cinnamon, then the sugar, then the raisins.
Starting at one of the short (9-inch) ends, roll the rectangle into a tight cylinder, and pinch the seam to seal it. Place the cylinder seam-side-down in a lightly-greased 9x5-inch loaf pan. Lightly spray the top of the dough with vegetable spray, and then loosely cover with cling film. Let rise until doubled in volume -- 30-45 minutes.
Halfway through rising time, center the oven rack and preheat the oven to 425°F.
Bake in the preheated oven until the crust browns deeply, and loaf sounds hollow when rapped with your knuckles -- 25-30 minutes. Immediately unmold the loaf onto a wire rack, and -- if desired -- brush the top with melted butter. Cool completely before slicing.