Combine the salt, yeast, sugar, and cinnamon with the water.
Add the flour and raisins.
Stir until just combined and no loose flour remains.
Cover with a clean dish towel or plastic wrap and let proof on counter for 16-24 hours.
For no swirl: scoop dough into a sprayed/greased loaf pan. Cover with a second loaf pan and use office clips to create a top. Let rest for 30-60 minutes.
To a swirl: scoop dough out on a floured surface, gently form into rough rectangle. Add cinnamon and brow sugar (to taste), roll (from the longer side) up, then fold in half (see picture) and move to bread pan. Let rest for 30-60 minutes.
Preheat oven to 400 degrees F.
Bake with cover on for 55-60 minutes.
Carefully remove top and bake for an additional 5-15 minutes to brown top to desired doneness.
Let cool completely.