1 cup nonfat milk
1 tablespoon vegetable oil
1 tablespoon sugar
1 teaspoon table salt
1 tablespoon yeast, about 1 package
1.25 cups whole wheat flour, sifted, divided
1.25 cups all-purpose flour, sifted, divided
1/4 cup unpacked brown sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon orange zest, grated
1/4 cup raisins or 1/4 cup dried cherries or 1/4 cup cranberries
Optional icing ingredients: 1/2 cup powdered sugar, 1/2 Tbsp low fat milk, 1/4 tsp vanilla extract

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 the yeast/water mixture into the milk mixture.

Transfer milk mixture 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 (you may need a little less than 2.5 cups total)
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 round baking pan with cooking spray.

Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle. Spray the rolled out dough with cooking spray.

Stir together brown sugar, maple 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.

Bake buns until firm and nicely browned on top, 30 minutes.

Cool completely before serving

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