Place silken tofu in food processor and pulse until completely pureed. Mix all dough ingredients on high speed for 2-3 minutes, or until well combined. Be sure to scrape down the sides of bowl to thoroughly incorporate all the ingredients. Cover with a dish towel or plastic wrap and set aside in a warm place for 30 minutes, or until almost doubled. Spray a 13x9-in. baking pan with nonstick baking spray. For filling, pour the sugars and cinnamon into a small bowl and mix with a spoon until well combined; set aside. Lay out two sheets of wax paper, each at least 24 in. in length. Lightly spray each with nonstick baking spray. Turn dough out onto wax paper and place second sheet of wax paper on top, so that dough is sandwiched between the two sprayed sides. Roll dough into a rectangle approximately 24x14 inches. Spread dough with margarine and sprinkle evenly with the sugar/cinnamon mixture and the raisins, if using. Beginning with a short side, carefully and firmly roll up the dough like a jelly roll. Using a very sharp knife, slice into twelve equal-size rolls. Place rolls on prepared baking pan, sliced sides up. Cover unbaked cinnamon buns with a dish cloth and let rise for another 30 minutes. At this point, preheat the oven to 400°F. Bake rolls in preheated oven for 20-25 minutes. Test with a toothpick to make sure dough in center of each bun is baked through.
For Icing: While rolls are baking, prepare icing by beating together "cream cheese," margarine, confectioners' sugar, vanilla, and salt. Scrape down sides of mixing bowl with a spatula and continue to beat until smooth. Spread desired amount of frosting on warm rolls before removing them from pan to serve.
