Cinnamon Buns

1  cup		milk, 1% lowfat
1  tablespoon		vegetable oil
1  tablespoon		splenda
1  teaspoon		table salt
1  tablespoon		yeast, about 1 package
2-1/2  cups		all-purpose flour, sifted, divided
1/4  cup		splenda, brown sugar
1/4  cup		dark corn syrup
4  teaspoons		ground cinnamon
1/8  teaspoon		ground nutmeg
1  teaspoon		orange zest, grated
1/4  cup		raisin

Tip: For nutritional information on all the ingredients in Cinnamon Buns just click on each ingredient name. Then adjust the serving size for any Cinnamon Buns ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Stir together milk, vegetable oil, sugar and salt in a small saucepan. Heat to lukewarm. Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes. Stir into milk mixture.

Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer. Mix in enough remaining flour to make a soft dough. Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.

Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Lightly coat a 9-inch (23 cm) round baking pan with cooking spray. Turn the dough onto a floured surface and roll into a 12 x 10-inch (30 x 25 cm) rectangle. Spray with cooking spray.

Stir together brown sugar, corn syrup, cinnamon, nutmeg and orange zest; brush over dough. Sprinkle with raisins. Roll up tightly, like a jelly roll. Cut into 12 pieces.

Place buns cut-side up in baking pan. Cover with plastic and let rise until doubled, about 1 hour.

Preheat oven to 350°F (175°C). Bake buns until firm and nicely browned on top, 30 minutes. Cool completely before inverting onto a serving plate.