Step #1 Place raisins in a small saucepan, & cover with water; bring to a boil.
Step #2 Remove from heat; cover & let this stand 15 mins.
Step #3 Drain well.
Step #4 Heat milk over low heat/flame in a small, heavy saucepan to between 100° & 110°; remove this from heat.
Step #5 Add butter to pan; stir until butter melts.
Step #6 Lightly spoon flour into dry measuring c, & level with a knife.
Step #7 Combine 2 3/4 c flour, & yeast In a large-ish bowl, 3/4 tsp salt, brown sugar, cinnamon, stirring with a whisk.
Step #8 Add warm milk mixture & eggs to flour mixture, & stir until a soft dough forms.
Step #9 Add raisins.
Step #10 Turn dough out onto a lightly floured surface.
Step #11 Knead until smooth & elastic (about 8 mins); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky).
Step #12 Place dough In a large-ish bowl coated with cooking spray, turning to coat top.
Step #13 Cover up & let rise in a warm place (85°), free from drafts, 1 hr or until doubled in size.
Step #14 (Gently press two fingers into dough.
Step #15 If indentation remains, dough has risen enough.