In a large bowl, combine 3 cups all purpose flour and yeast.

In a medium saucepan melt butter completely over low heat. Stir in milk, salt and 1/4 cup of brown sugar. Stir for about two minutes.

Next, stir the milk mixture into your flour mixture. Add the eggs, and beat with a mixer on low on medium speed for 1 min, and then on high speed for 2 minutes.

Next stir in as much of the whole wheat flour as you can. Make sure to do this 1 cup at a time.  You should be able to get at least 3 cups mixed in.  You can do this by hand or with a KitchenAid mixer using your dough hook.

Knead the dough 6-8 minutes, adding remaining flour until the dough is moderately stiff but still flexible and smooth.  Shape into a large ball.

Coat a large bowl with oil and place your dough ball inside.  Cover and let the dough rise in a warm place about 1 hour or until it doubles in size.

Remove the towel and punch the dough 3 or 4 times to let out the air. Separate the dough into two smaller balls. Place the dough balls on a floured surface and roll out to resemble rectangles.

Cover and make your cinnamon sugar mixture by mixing butter, cinnamon, and brown sugar together.

Sprinkle each rectangle with cinnamon sugar mixture (and raisins if you choose), then tightly roll up the dough and tuck sides in.  Place each loaf in a greased bread pan.

Cover and let rise another 20-30 min. Preheat oven to 350 degrees F

Brush dough with melted butter or egg wash if desired. Place on the center rack of the oven and bake for 30-40 minutes, or until golden brown. Check the loaves after 15 minutes—if they are browning too quickly, cover with aluminum foil.