You'll need the basic dough you made here, cinnamon sugar, and raisins.
Cut off 1/4 of the dough (grapefruit size ball) and roll it out fairly thin, approx 1/4 inch. Use as little flour as possible so you don't have a bunch of residual flour stuck on the outside of your loaf. Coat it down in cinnamon sugar and raisins.
Roll it up like a jellyroll so you have a snake of dough. This picture shows what it looks like with too much flour on the outside.
Spiral that back around on itself and put it on a greased or lined cookie sheet. I use a silicone mat.
Rest for a minimum of 30 minutes. An hour and twenty minutes gives you a nicely risen loaf. You're giving it time to let the bread re-rise after the roll out. Fast acting yeast or warmer dough won't need to sit as long. There is no wrong way to do this, just differences in production that will result in a different final product. I like to coat the top of mine with cinnamon sugar. You could also leave it plain, do an egg wash, add icing later, or whatever suits your fancy. The raisins occasionally stain through the dough and make it look a bit less pretty if you don't do something to the outer.
Preheat your oven to 350. Bake 30 minutes.