Roll Stone-Ground Wheat Bread Dough into a 6 1/2- x 5 1/2-inch rectangle. Brush dough with margarine, leaving a 1/2-inch border. Sprinkle with sugar, cinnamon, and raisins. Roll up, starting at short side, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Place, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Combine egg white and water, stirring well. Brush dough with egg white mixture. Bake at 350° for 20 to 25 minutes or until loaf sounds hollow when tapped.