Begin by combining warm almond milk, dark brown sugar, and active dry yeast in a large mixing bowl.
Add all-purpose flour, melted coconut oil, and coarse salt to the yeast mixture, stirring until you have a sticky dough
Turn the dough out onto a floured surface and knead it for 4-5 minutes until it becomes smooth and holds together
Spread out the raisins evenly in the dough, kneading it a few more times to ensure they are well distributed
Shape the dough into a ball and place it in an oiled bowl
Cover the bowl with a damp kitchen towel or plastic wrap and let it rise until it has doubled in size
Transfer it to a clean surface and roll or stretch it into a large rectangle, ensuring one end is slightly smaller
Add coconut oil, packed dark brown sugar, and ground cinnamon for the filling.
Roll the dough tightly, starting from the shortest edge, and tuck the edges underneath
Cover the pan and let the dough rise once more until it has doubled in size or reaches about 1”/2.5cm above the edge of the pan, typically in 45-60 minutes.
Allow the bread to cool in the pan for at least 30 minutes before removing and let it cool in a rack.