In a small saucepan set over medium heat, warm the milk until bubbles begin to appear at the edges. Remove from heat and allow to cool to a lukewarm temperature.

In a large mixing bowl, stir the warm water and yeast together. Let sit for approximately 5 minutes, or until the mixture becomes frothy.

To the yeast mixture, add the raisins, eggs, ½ cup sugar, margarine, and salt. Mix until incorporated. Stir in the cooled milk. Gradually add the flour, mixing until a stiff dough forms.

Transfer the dough to a lightly floured surface and knead for several minutes until smooth. Place the dough in a greased bowl, turning to coat all sides. Cover with a damp cloth and allow to rise in a warm area for approximately 1 hour, or until doubled in size.

Lightly grease three 9x5-inch loaf pans and set aside.

Punch down the risen dough and return to a floured surface. Roll out the dough into a large rectangle, approximately ½-inch thick. Brush with 2 tablespoons of milk. In a small bowl, combine the remaining ¾ cup sugar with the cinnamon, then sprinkle evenly over the dough. Roll the dough tightly into a log, approximately 3 inches in diameter.

Slice the dough log into three equal portions. Tuck the ends under each portion and place them into the prepared loaf pans. Lightly grease the tops of the loaves. Cover and allow to rise for another hour, or until doubled.

Preheat the oven to 350°F (175°C). Bake the loaves for approximately 45 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.

Remove the loaves from the pans and brush the tops with melted butter. Transfer to a wire rack and allow to cool completely before slicing.