Combine both flours, dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook.
Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
Let it rise.
Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
Fold the dough.
Transfer the dough to a floured work surface. Picture it a loose square.
Lift up one side of the dough and fold about ¹⁄3 of it across; press down on the dough with spread fingers to remove any air bubbles.
Repeat with the remaining 3 sides of the dough.
Add the filling.
Mist two 9 x 5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square.
Brush each square with canola oil, then sprinkle with the cinnamon, brown sugar and raisins.
Form the loaves.
Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans.
Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
Brush loaves lightly with canola oil.
Place bread in preheated oven 375°F. Bake until golden brown, 25 to 30 minutes.
Remove from the pans and transfer to a rack to cool completely.