In large mixing bowl dissolve yeast in warm water.
When it is bubbly, add buttermilk and butter.
Stir together.
Mix together the whole wheat flour, sprouts, sugar, baking powder, salt and cinnamon, and beat into yeast mixture.
Beat well for 5 minutes.
Stir in raisins.
Turn out onto 1/2 cup white flour.
Knead well until dough is smooth and shiny and does not stick to board.
Roll into a rectangle 18 x 9 inches.
Spread with softened butter.
Cut rectangle in half, making two 9 x 9-inch squares.
Roll up.
Place seam side down in buttered pans.
Brush with butter.
Cover and let rise until almost double.
Dough should be light to the touch.
Preheat oven to 400°.
Bake for 30-35 minutes