1. In a large bowl, dissolve yeast in water that tests warm (not hot) on wrist. Set aside.
2. Heat milk, the 3 tablespoons sugar, salt, and butter to lukewarm. Add to yeast mixture.
3. Stir in flours (the smaller amount in each case) and raisins. Mix to form stiff dough.
4. Turn out onto a floured surface and knead for 10 minutes, adding the extra flour as needed (dough should be elastic but not sticky).
5. Shape into a ball, place in a bowl that has been sprayed with nonstick cooking spray, turn dough over to coat all sides with the oil, then cover loosely with plastic wrap and let rise in warm place for 11/4 to 11/2 hours (dough should look doubled in size).
6. Punch down dough. Knead for 30 seconds on a lightly floured surface. Divide in half into 2 balls. Cover with a damp towel for 10 minutes.
7. Flatten each ball and roll out into an 8 x 15 inch rectangle. Combine the ½ cup sugar and cinnamon and sprinkle half over each rectangle. Roll up like a jellyroll sealing edges and seams. Placed, with seam side down, in 41/2 x 81/2 inch loaf pans spray with nonstick cooking spray. Cover pans loosely with plastic wrap and let rise in warm place for 1 hour or until doubled in size.
8. Bake in a 375-degree oven for 30 minutes. Cover with foil and bake an additional 15 minutes. Cool on wire racks.