Hi Annamarie, you might find that doing a more traditional swirl of cinnamon sugar in your dough will help prevent the outsides from getting too sugary and browning up too much. After you've incorporated the raisins, roll the dough out in a rectangular shape, brush lightly with egg wash, and then sprinkle with the cinnamon sugar mixture and roll into a loaf from the short side of the rectangle. You could also consider baking at a lower baking temperature (375F), which will yield a softer crust which won't brown up quite so fast. 

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