1 tsp. sugar
1/4 c. warm water
1 c. hot milk
2/3 c. sugar
2 eggs, beaten
1 tsp. salt
2 pkg. dry yeast
5 c. flour
3/4 c. butter, melted
2 c. sugar
1 c. firmly packed brown sugar
2 tbsp. cinnamon
1 c. raisins

Combine yeast, 1 teaspoon sugar and warm water. Stir well and let stand 5 minutes until bubbly. Combine milk and butter in a large bowl and stir well until butter melts. Stir in 2/3 cup sugar, eggs, and salt. Add yeast mixture and stir in 5 cups flour or enough to make a soft dough. Knead briefly on floured surface.

Place in greased bowl, turning lightly to grease top. Cover and let rise in warm place for about 1 hour or until doubled in bulk. Punch down and divide in half. Roll each half out on a lightly floured board into a rectangle about 20 x 8 inches. Brush with melted butter leaving 1 inch margin on all sides. Combine 2 kinds of sugar with cinnamon and raisins and sprinkle evenly over each dough rectangle. Roll each half up jelly roll fashion, beginning at long side. Moisten seams with water. Cut into slices about 1 inch wide and place on greased cookie sheet. Cover; let rise 1 hour or until doubled in bulk. Brush with melted butter. Bake at 375 degrees for about 15-20 minutes.