This was the closest I have come to making my "dream" cinnamon-raisin swirl bread that I used to eat at an Amish restaurant I where I waited tables. I used my Bosch mixer to make it, and I substituted dried cranberries for the raisins.
Several things: the dough does not get "stiff," but remains very sticky--the stickier the dough, the moister you final product will be, so don't panic if you have hands full of sticky dough. (If you keep adding flour to make a "stiff" dough, your bread will be dry.) Also, to save time, I warmed the milk in the microwave. The baking time is also a little deceptive, I think. I was worried about it getting done in the center, so I baked it the full time, but then the crust was burned (unless you like a really hard, thick, brown crust--I don't.) Next time I make it, I will try a little shorter time in the oven.
The end result is great toasted; I like it with butter, plain or with pumpkin butter (a new recipe I just tried today.) Have fun trying variations, and thanks for the great basic recipe!