Mix starter and raisins in a small bowl, cover loosely and allow to proof at room temperature for 2 hours.

(Raisins will become plump and and starter will bubble)

In a large bowl, stir yeast and 1 tablespoon of sugar into the warm water, let stand 10 minutes or until bubbly.

Add the oil and stir in the proofed starter/raisin mixture.

Mix in 2 1/2 cups of flour, 1/2 teaspoon cinnamon, soda and salt.

Turn out onto a floured board. Knead 5 to 8 minutes.

Knead in up to 1 more cup of flour to make a smooth, elastic dough. Form into a ball and place in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled 1 1/2 to 2 hours.

Punch dough down, turn dough out onto a floured board. Cover and let rest for 10 minutes.

Roll or pat dough into a rectangle approximately 9 x 12.

Sprinkle dough evenly with mixture of 3 tablespoons sugar and 2 teaspoons cinnamon.

Roll up tightly from the 9" side, jellyroll fashion.

Pinch ends and place the roll seam side down in a greased 9 x 5 bread pan.

Cover loosely and let rise again for 1 to 1 1/2 hours.

Bake at 375 for 30 to 35 minutes.

Remove pan from oven and cool on rack.

Brush top of hot loaf with butter for a soft crust.