Cinnamon Swirl bread

I am just finishing making the dough for 2 loaves of bread, using the recipe for WW sandwich bread from Peter Reinhrarts "artisan breads every day" I have altered the recipe a little using about 2/3 "white" WW and replacing it with bread flour and some multigrain cereal plus I added 2 TBS gluten. I have made this bread this way several times with good results. So the question is; is there any reason not to use this dough to make a loaf of cinamon raisin swirl bread?