Mix 3 cups of the flour, 1/2 cups of sugar, the salt and yeast in a large bowl. Add water, 1/4 cup oil and the eggs. Beat on low speed for 1 minute, scraping bowl frequently.

Beat on medium speed for 1 minute, scraping bowl frequently. Stir in raisins and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface and knead 8-10 minutes until elastic and smooth.

Place dough in greased bowl and turn greased side up. Cover and let rise in warm place about an hour or until double in size. In the meantime, grease 2 loaf pans 9 x 5 x 3 inches.

Mix 1/2 cup sugar and cinnamon. Set aside. Punch down dough and divide in half. Flatten each half with hands or rolling pin and flatten into rectangle, about 18 x 9 inches.

Brush with oil and sprinkle with half of the cinnamon mixture. Roll up tightly, beginning on 9 inch side. Press each end with side of hand to seal and fold ends under loaf. Place loaf, seam side down in pan and brush with oil. Repeat with other half of dough. Let each loaf rise in pan about one hour until double in size.

Heat oven to 375 and bake 30-35 minutes until loaves are deep golden brown and sound hollow when tapped. Remove from pans and brush with butter. Cool on wire racks.

To make glaze: mix 1 cup confectioner's sugar with 1/4 teaspoon vanilla and 2 tablespoons of milk. Add more milk as needed to get the consistency you like. Drizzle over warm loaves.