Cinnamon Roll Dessert

1 pkg dry yeast (2.25 t)
1 t. sugar
1.4 c. warm water
3 c. sifted cake flour, divided
1/2 c. sugar
1 t. salt
1 c. warm low fat buttermilk
1 large egg
1 3/4 c. all purpose flour, divided
1/2 c. raisins
Cooking Spray
3/4 c. packed brown sugar
2 t. ground cinnamon
4 t. unsweetened cocoa
3 T. butter, melted and divided
Glaze:
1/2 c. powdered sugar
2 T. 1/3 less fat cream cheese, softened
1/2 t. vanilla extract
2 t. fat free milk

To prepare roll, dissolve yeast and 1 t. granulated sugar in 1/4 cup warm water. Let yeast mixture stand 5 min.s Spoon cake flour into dry measuring cups ; level with a knife. Combint 2 c. cake flour, 1/2 c. sugar, and salt in a large bowl. Add warm buttermilk and egg; beat with a mixer at med-low speed for 30 seconds. Add yeast mixture, and beat 1 min. Add remaining 1 cup cakeflour, and beat for 1 minute. Lightly spoon all-purpose flour into dry measuring cups; level with knife. Stir in 1 cup all purpose flour to form a soft dough. Turn dough out on a floured surface. Sprinkle surface of dough with raisins,. Knead until smooth and elastic (8) mins. Add enough all-purpose flour 1T at a time to prevent dough from sticking to hands . Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place 1 1/2 hours or until doubled. Gently press 2 fingers into dough. If indentation remains, dough has risen enough. Punch the doughdown . Divide into 3 pieces. Cover and let stand for 5 minutes. (dough will feel sticky).
Combine brown sugar, cinnamon and cocoa in a small bowl. Working with one portion of dough at a time. Cover remaining dough. Roll dough into a 16 x 6" rectangle on lightly floured surface. Brush surface with 1 T. melted butter and sprinkle with one third of brown sugar mixture. Roll up tightly starting with a long edge, pressinf firmly to eliminate air pockets.; Pinch seam and ends to seal. repeat procedure with remaining dough, butter and brown sugar. Braid the 3 rolls, pinching ends to seal. Place braid into a 9-inch springform pan coated with cooking spray, forming a ring. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350. Uncover dough and bake at 350 for 25 minutes. Lightly cover with foil; bake 20 min or until golden brown and loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack. Remove from pan; cool on wire rack. Place powdered sugar, cream cheese and vanilla in a mediuim bowl; beat with a mixer at low speed just until blended. Stir in fat free milk. Drizzle over bread Cool to room temp before serving. Cut into wedges (16 one inch)

Number of Servings: 16

Recipe submitted by SparkPeople user GRANNY2.