Ashley, at The Creative Place, shared this recipe the other day. I just took a bite…mmmmm!!!! 
And I haven’t even put the glaze on yet! So yummy!
1 cup warm milk
1/4 cup warm water
2 eggs
1/4 cup butter or margarine, softened
1 teaspoon salt
1/4 cup sugar
1 teaspoon ground cinnamon
5 cups bread flour
2 1/4 teaspoons active dry yeast
FILLING:
3 tablespoons butter, melted
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup raisins (if desired)
GLAZE:
1 cup confectioners’ sugar
4 teaspoons milk
1/2 teaspoon vanilla extract
In bread machine pan, place the first nine ingredients in order suggested by manufacturer (mine call for the ingredients backwards – yeast first). Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Combine butter, sugar and cinnamon; spread over dough. Sprinkle raisins over cinnamon/sugar/butter mixture if desired. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 degrees F for 25 minutes. Cover with foil and bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks and cool completely. Combine glaze ingredients; drizzle over loaves.
