If you follow this recipe exactly (note: the loaves probably only need 30 minutes to bake) you should end up with a perfectly fine batch of cinnamon raisin bread; a plain raisin bread with a light, sweet swirl cinnamon swirl running through, perfect for toast. I prefer my bread to be a bit sweeter and much more moist, though, so I use the following modifications; add 1/2 c sugar and omit 1 c flour to the main dough; leave out the raisins for the filling. This will make your dough sweeter and super sticky, so it may be more difficult to work with, but the loaves turn out so much more moist. The stickier the dough, the more moist the bread will be. Then I double the sugar in the cinnamon swirl filling and sometimes substitute brown sugar for half of the white sugar. I sprinkle raisins liberally on top of this. If you want to make cinnamon rolls, just cut your rolled loaf into 1" slices (or however thick you want) before the second rise. Before baking, you can pour a mixture of sugar, cinnamon and melted butter over top which will give them a nice sugary glaze, or you can use one of the many icing recipes on this site.
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