Whole Wheat Cinnamon-Raisin Rolls

It's finally starting to get cold here and with that comes my craving for yummy warm comfort foods. Enter my goal to make cinnamon rolls that taste good and don't have the consistency of cardboard. These don't taste like they're healthy, but compared to the average 300 calorie cinnamon roll, they're a great improvement. And they have raisins in them, so now they count as fruit. My problem now is resisting this urge I'm having to eat the entire pan.

Whole Wheat Cinnamon-Raisin Rolls
Makes 20 rolls at 179 calories each

2 1/4 teaspoons active-dry yeast
1/4 cup warm water
1/2 cup unsweetened almond milk
2 tablespoons + 2 teaspoons Truvia baking blend
1 stick of unsalted butter, softened to room temperature
1 teaspoon vanilla extract
1 tablespoon orange zest
1 large egg, beaten
1 1/2 cups whole wheat flour
1 1/2 cups unbleached bread flour

3/4 cups raisins, soaked in hot water
1/3 cup packed dark brown sugar
1 tablespoon ground cinnamon
1 large egg white, lightly beaten

1 ounce reduced fat cream cheese, room temperature
1 cup powdered sugar
very hot water, as needed

1. Combine the yeast and the water in a measuring cup and set aside.
2. In a large bowl, combine the milk, Truvia, butter, vanilla, orange zest, and egg with a wooden spoon. Stir in the yeast.
3. Using a wooden spoon, stir in both flours. When the dough starts to come to together, use your hands to knead the dough until it is uniformly mixed but still slightly tacky. Spray lightly with pan spray, cover the bowl with plastic wrap, and place someplace nice and warm to rise for one hour or doubled in size. If you press your fingers in the dough and the indentations remain, it's ready.
4. Drain the raisins and set aside. Mix together the brown sugar and cinnamon.
5. Roll the dough into a 15x10 rectangle on a floured surface. Brush half the egg white over the dough, then sprinkle with the sugar-cinnamon mix and raisins, leaving a 1/2 inch border all around. 
6. Roll the dough up into a log starting on the long side. Pinch the seam shut. Wrap the dough up in plastic wrap and refrigerate for 20 minutes or overnight.
7. Preheat your oven to 350 degrees.
8. Unwrap the dough and cut into 20 rolls. Place cut-side up in a big glass baking dish and cover with plastic wrap. Place someplace warm and allow to rise for 1 hour 15 minutes or until doubled in size and an indentation pressed into them stays.
9. Uncover, brush with the remaining egg white, and bake for 20 minutes or until golden brown.
10. To make the icing combine the cream cheese and the powdered sugar. Stir in the hot water a tablespoon at a time until you get the consistency you want. Drizzle the icing over the hot rolls.

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