Place the milk in the bowl of a stand mixer; add the yeast and let stand for 5 minutes.
Add the 1/4 cup orange juice and honey to the yeast mixture, stir briefly to combine.
Add the flours, salt and 2 tablespoons of melted butter to the bowl. Stir until a dough starts to form.
Place the bowl on a stand mixer that's been fitted with a dough hook attachment.
Knead on medium speed for 5-7 minutes or until a smooth dough has formed. You can add water, 1 teaspoon at a time, if the dough seems too stiff.
Place the dough in a large bowl that has been coated with cooking spray; also coat the top of the dough with cooking spray and cover the bowl with plastic wrap.
Let the dough rise for an hour or until it's doubled in size.
In a small bowl mix together the granulated sugar with the orange zest.
In a second bowl mix together the 3 tablespoons of fat free milk with 2 tablespoons of butter.
Tear off tablespoon sized pieces of the dough and roll into balls. Dip the balls first into the milk-butter mixture and then lightly roll the balls in the orange sugar.
Layer the balls in a 12 cup bundt pan that's been coated in cooking spray.
Sprinkle the Craisins® in between each layer of dough balls. Repeat the process until all of the Craisins® and dough have been used up.
Pour any remaining butter mixture over the dough.
Cover the pan and let it rise for one hour, or until dough has doubled.
Preheat the oven to 350 degrees. Bake for 30-35 minutes or until the bread has thoroughly browned.
While the bread is cooking make the glaze by whisking together the powdered sugar and orange juice. The glaze should be a pourable consistency - you can add more orange juice, a teaspoon at a time if you need to thin the glaze.
After the bread comes out of the oven, let cool for 5 minutes, then place a plate on top of the opening of the cake pan. Carefully invert the bread onto the plate and top with the glaze and fresh orange slices if desired. Serve immediately, this bread is best warm.