MIX: In the bowl of the stand mixer with the paddle attachment, stir together the rolled oats and boiling water. Add the butter, honey, brown sugar, salt, and raisins, mixing on low just until combined. Let the mixture stand and cool to about 130° F. (If your house is cool at this time of year, then it won't take long to cool, so keep an eye on it. Don't let it go lower than 115° F or you may have difficulty with the dough rising.)
Add the yeast and stir. Add the eggs and 2 cups of the flour and mix on low for about 2 to 3 minutes. Attach the dough hook. Add ½ cup of flour at a time until the dough comes together in a soft mass. Knead in the mixer on 3 or 4 for about 8 minutes, until the dough is soft and clears the sides. If the dough is too wet, sprinkle in a little extra flour. If the dough is too dry, add a teaspoon or two of warm water.
RISE: Place the dough into the large buttered bowl and cover with plastic wrap. Set in a warm place to rise until the dough doubles, about 1 hour.
SHAPE: Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Roll each piece into a rectangle 12 inches long and 8 inches wide. Use your hands to shape the ends and make corners as necessary. Spread the melted butter on the dough and then sprinkle on the sugar and cinnamon.
Starting at the 8-inch end, roll the dough like a jelly roll and press the seams together. Put each roll into a greased loaf pan seam-side down, and press the dough so that it goes all the way to the ends.
RISE: Cover with wax paper and allow to rise about 45 minutes. The center of the dough should come up slightly above the edge of the pan.
BAKE: During the last 20 minutes of rising, preheat the oven to 375° F and set the rack in the middle. Bake for about 40 minutes, until the crust sounds hard and hollow when tapped. The bottom may be sticky from melting sugar. Brush the hot bread tops with more melted butter and place on a wire rack to cool completely.