In a small bowl, combine 1/4 cup of warm water with a teaspoon of sugar. Sprinkle 2 teaspoons of active dry yeast over the surface and let it sit for about 5 to 10 minutes until frothy.

In a large bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of ground cinnamon. Create a well in the center. Pour in the activated yeast mixture along with 2 tablespoons of softened butter, then stir to form a shaggy dough.

Transfer the dough onto a floured surface. Knead for about 8 to 10 minutes until smooth and elastic.

Flatten the dough and sprinkle 1 cup of soaked raisins over half. Fold dough over to encase raisins, then knead a few more minutes.

Place in a greased bowl, cover, and let rise until doubled, about 1 hour.

Preheat oven to 350°F. Punch down risen dough, shape into a loaf, place in greased pan, and let rise again for about 30 minutes. Bake for 30 to 35 minutes until golden brown.