Preheat oven to 350°F with an oven rack in the middle position. Coat a 9×13” baking dish with butter.

Place raisins in a small bowl and cover with hot water and 1/4 teaspoon cinnamon and stir; let them soak to plump up and flavor while you prep the other ingredients.

Bring a large 5 quart pot of water and 2 teaspoons kosher salt to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender but not entirely cooked, about 7-9 minutes. Drain thoroughly and return the cooked noodles to the pot.

In a blender or the bowl of a food processor, blend together the eggs, sour cream, cottage cheese, cream cheese, melted butter, vanilla, salt, 1 cup sugar, and 1/4 teaspoon cinnamon.

Pour the egg mixture over the cooked noodles in the pot and stir until well combined.

Drain the raisins and stir them into the noodles.

Pour the noodle mixture into the prepared baking dish, spreading evenly.

Whisk together the remaining tablespoon of sugar and 1/4 teaspoon cinnamon; sprinkle over the top of the kugel.

Bake the kugel for about 1 hour until the center of the kugel is set and the tips of the noodles turn golden brown.

Remove from the oven and let the kugel rest for 15-20 minutes before slicing and enjoying warm, or just set in the fridge if you serve cold.