Warm the milk in a small saucepan until it starts to boil, then remove from heat. Let cool until lukewarm.
Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl and turn to grease the surface of the dough. Cover with a clean damp tea towel. Allow to rise until doubled.
Roll out on a lightly floured surface into a large rectangle 1cm thick. Moisten dough with 2 tablespoons milk. Mix together sugar and cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 7.5cm in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 23x12cm bread tins. Lightly grease tops of loaves. Let rise again for 1 hour.
Bake at 175 degrees C/Gas Mark 4 for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.