Microwave butter with milk until very warm, but dont boil. Cool until still warm to the touch. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

In electric mixer, mix sugar, cinnamon and egg until combined. Pour in milk/butter/yeast mixture and mix to combine. Add half the flour and beat until combined. Add the other half and beat until combined. Knead on medium for 10 min. If dough is overly sticky, add 1/4 cup flour

Put dough in oiled bowl, cover bowl in plastic wrap and set it in a warm place until doubled in size, 60 to 90 minutes.

Meanwhile prepare filling: Microwave raisins and OJ to macerate and soften. Set aside. Mix sugar and cinnamon in small bowl. Set aside.

Turn dough out onto the work surface. Divide in half. Roll into rectangle no wider than your loaf pan, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Springle sugar mixture evenly over the buttered dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal. Repeat with second half of dough.

Smear loaf pans with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 90 minutes.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the tops. Bake for 40 minutes on a middle/lower rack in the oven.