Butter 2 9X5-inch pans. Set aside.
In a bowl of a stand mixer, pour ½ cup warm water, sugar and the yeast. Let it sit for 5 minutes, allowing time for the yeast to bloom. See the directions in notes if using Instant yeast.
During this time, in a large mixing bowl, whisk together flour, salt, cinnamon and raisins. Mix until all the ingredients are combined and the raisins are coated with the flour mixture.
Once the yeast has blooms and foams, add the softened butter, and the remainder of the water (2cups).
Slowly add the flour mixture to the bowl of the stand mixer.
Mix until a ball forms and the dough pulls from the side of the bowl, about 8 to 10 minutes.
Transfer the dough to an oiled bowl. Cover with plastic wrap and let it rise for 1 hour or until it doubles in size.
Once it doubles in size, punch the dough down to release the air bubbles.
Transfer the dough to a lightly floured surface and cut the dough into 2 equal pieces.
Place each dough piece into the 9X5-inch buttered loaf pans.
Preheat your oven to 400℉.
Lightly cover the dough with a tea towel (not terry cloth) and let it rise in a warm place for 45 minutes.
With a sharp knife, make 2 or 3 slashes on the top of each loaf.
Reduce the oven heat to 350℉.
Bake for 20 to 30 minutes or until the top is a nice golden brown.
Let the Cinnamon Raisin Breakfast Bread rest in the pan for a few minutes.
Remove the loaves and let them finish cooling on a baking rack.
Enjoy plain, with butter, or your favorite topping.