This is one of my favorite recipes

Cinnamon-Swirl Raisin Bread

1 1/2 c warm milk (110-115 deg)
1 c mashed potatoes (w/o added milk and butter)
1/2 c butter or margarine, melted
1/4 c sugar
2 tsp salt
2 pkg active dry yeast
1/2 c warm water (110-115 deg)
6 1/2 - 7 c flour
1 1/2 c raisins

Filling:
1/2 c sugar
2 tsp ground cinnamon
2 Tbsp butter or margarine, melted

In a large bowl, combine milk, potatoes, butter, sugar and salt. In a mixing bowl, dissolve yeast in warm water. Add potato mixture and 2 c flour; beat until smooth. Fold in raisins. Stir in enough remaining flour to form soft dough. Turn onto lightly floured surface, knead until smooth and elastic, about 10 min. Place in greased bowl, turn, cover and let rise until doubled, about 1 hour. Punch down and divide in half. Roll each into 16x8" rectangle. Combine cinnamon and sugar. Here is where I do my own trick, which I have found to make it better (more moist). Spread about 1 tbsp oil onto the rolled out dough before sprinkling cinnamon sugar mixture over it. (That was a trick from another recipe, which this one does not do.) Sprinkle cinnamon sugar over rectangles to within 1/2 " of edge. Foll up, starting with short side. Pinch seams to seal. Place seam side down into 2 greased 9x5x3 pans. Cover and let rise 30 min or until doubled. Brush with butter. Bake at 350 deg for 40-45 min.

It is to die for.