Add milk, water, oil, salt and brown sugar into the bread machine. Then add the flour-cinnamon mixture. Lastly add the yeast. (Or add according to your bread machine directions.)
Set on dough setting and start machine.
When the machine has done it's magic, take dough out and punch down. Let rest 10 minutes.
Roll out into a 12" x 8" rectangle. Sprinkle raisins on one half of the dough and gently press in. Fold in half and gently roll and stretch dough back out into a 12" x 8" rectangle. Note: Some bread machines will beep when it is time to add things like raisin to the dough.
Cut into 10 8-strips. Then pull or gently roll - using your hands, into 12-14" strips.
Note: If you want a crisper bread stick, cut into 12 pieces and stretch into 14-16" strips.
Place on 2 baking sheets that have been lined with parchment paper.
Bake at 475 degrees for 4 minutes, remove from oven. Reduce oven temperature to 350 degrees.
Allow oven to cool to 350 degrees- this takes several minutes depending on your oven. Just before returning bread sticks to oven, brush them lightly with water. (For a sweeter bread stick, sprinkle with raw sugar granules.) Return to 350 degrees oven and bake 20-25 minutes. Cool on rack. Drizzle with a glaze made from powdered sugar and a little water.
Note: For an even crispier bread stick, bake in the top half of the oven.