Raisn Monkey Bread

Bread ingredients:
1 C raisins
1/2 c orange juice
4 1/2 C flour
1 3/4 C granulated sugar
2 1/4 tsp. yeast
2 tsp. cinnamon
1 tsp. salt
1 1/3 C milk
3/4 C butter
1 egg
In a pan place raisins and orange juice, warm a few minutes and set aside to cool. In large bowl combine 4C flour, 1/2 C sugar, yeast, cinnamon and salt. Heat milk and 1/4 C butter in a saucepan until very warm ( 125 degrees F). Stir milk mixture and egg into flour mixture until a dough forms. Drain raisins. Stir raisins into dough, May need to add last 1/2 C flour to dough so dough holds a ball shape. Dough will be slightly sticky. Coat a large bowl with cook spray and place dough inside, cover with plastic wrap and let rise for 1 hour in a warm place. Preheat oven to 350 degrees F. coat a bundt pan with cook spray. Lightly punch down dough. Shape dough into 50 small balls. Melt remaining butter. Sprinkle remaining sugar onto a plate. Coat each dough ball in butter;roll in sugar. Arrange all around pan and then stack. Cover, let rise in a warm place until doubled, for 45 minutes. Bake 45 minutes or until lightly browned and firm. Cool 15 minutes. invert onto rack to cool completely. For Glaze: combine 2/3 c confectioners sugar, 1 T butter, melted, 1 T corn syrup and 1/2 tsp. grated orange zest. Stir in enough milk to make a smooth pourable glaze( approx. 1-2 T). Using a fork drizzle glaze over bread.