After the dough has risen, turn it out onto a well floured surface and divide it in half (this recipe makes 2 loaves).
Roll each piece of dough into a rectangle approximately 8 inches by 12 inches. The short side should be the length of your loaf pan, so make sure your loaf pan is at least 8 inches long (or make a rectangle with a shorter side).
Brush each of the dough rectangles with the melted butter and sprinkle on the sugar and cinnamon in an even layer.
Add the raisins, scattering them as evenly as possible over the rough.
Roll the dough (start with the short side) into a spiral and tuck the ends under slightly.
Place each loaf into a greased standard loaf pan and cover with a towel to rise for about 20-25 minutes.
Preheat your oven to 400 degrees Fahrenheit while the loaves rise.
Whisk together the egg and water and brush the mixture lightly over the top of the loaves. You will have leftover egg wash, so simply discard the rest or save it for up to 3 days for other baking projects.
Bake the loaves at 400 degrees Fahrenheit (if not using convection, bake at 375 degrees Fahrenheit) for about 23-25 minutes, or until the tops of the loaves are golden brown.
Remove the loaves from their pans immediately to a wire rack and let the loaves cool for at least 10-15 minutes before slicing into them.