Put the raisins in a bowl and cover with warm water, letting them plump for at least 10 minutes. Drain and set aside.

In a small bowl, whisk together the ½ cup warm water and yeast. Set aside for 5 minutes to bloom.

In a large bowl, combine 2½ cups flour, sugar, and salt and form a well in the middle. Pour the yeast mixture, milk, and melted coconut oil into the well. Mix from the center, pulling in the flour little by little until fully incorporated. Turn out onto a floured countertop and knead, adding flour a tablespoon at a time until the dough isn't sticky and springs back when you poke it.

Toss the raisins with a little flour to absorb excess moisture, then fold into the dough in two batches, adding a little flour if the dough gets sticky. When evenly distributed, coat the mixing bowl with nonstick spray, put the dough ball in, spray the top, and cover with plastic wrap. Set somewhere warm until doubled in size, 1 to 2 hours.

Once risen, lightly grease a 9-by-5-inch loaf pan. In a small bowl combine the sugar and cinnamon and set aside.

On a floured countertop, roll the dough into a rectangle about 5 inches wide and 18 inches long with the small side facing you. Brush with melted coconut oil and sprinkle on the cinnamon sugar. Roll up tightly starting from the small side nearest you and pinch the seam closed. Place in the loaf pan seam side down. Cover with plastic wrap and set in a warm place until puffy, 30 to 40 minutes.

Preheat the oven to 350°F.

Mix the agave and nondairy milk and brush over the top of the loaf. Bake until golden brown on top, 30 to 45 minutes. Turn out onto a cooling rack immediately and let cool completely before slicing.