1 pkg. dry yeast
4 c. flour
1/4 c. sugar
3 eggs
1/4 c. water
1/2 lb. butter
1 c. warm milk
1 tsp. salt

FILLING:

1 c. sugar
1 c. raisins
3 tsp. cinnamon
1/2 stick melted butter

Dissolve yeast in warm water and allow to stand for 10 minutes. Mix flour, sugar and salt in a bowl. Cut in butter until the size of small peas. Add warm milk and beaten eggs to dry ingredients and mix well. Cover bowl with foil and refrigerate overnight.

Next day, knead dough on a floured board 100 times or until smooth and not sticky. Roll out into oblong shape on floured board about 12 x 15 inches. Wet dough with melted butter (1/2 stick). Sprinkle most of the filling mixture over the dough, reserving a little for the top.

Roll tightly, as for a jelly roll and cut into 8 parts. Place cut side up in a greased 1 inch tube pan. Sprinkle rest of cinnamon mixture on top. Let rise about 1 hour in warm place. Bake at 350 degrees for 45 minutes. Loosen bottom of pan with spatula-remove when cool.