DOUGH:
3/4 cup warm skim milk (100° to 110°) $
1/4 cup granulated sugar
1/2 teaspoon salt
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup egg substitute
3 tablespoons butter, melted and cooled $
18 ounces all-purpose flour (about 4 cups), divided $
Cooking spray $
SAUCE:
3/4 cup packed dark brown sugar
3 tablespoons butter, melted $
2 tablespoons hot water
1/3 cup finely chopped pecans, toasted $
FILLING:
2/3 cup granulated sugar
1 tablespoon ground cinnamon
1 1/2 tablespoons butter, melted $

3/4 cup warm skim milk (100° to 110°) $ 1/4 cup granulated sugar 1/2 teaspoon salt 1 package dry yeast (about 2 1/4 teaspoons) 1/4 cup warm water (100° to 110°) 1/2 cup egg substitute 3 tablespoons butter, melted and cooled $ 18 ounces all-purpose flour (about 4 cups), divided $ 3/4 cup packed dark brown sugar 3 tablespoons butter, melted $ 2 tablespoons hot water 1/3 cup finely chopped pecans, toasted $ 2/3 cup granulated sugar 1 tablespoon ground cinnamon 1 1/2 tablespoons butter, melted $

1. To prepare dough, combine the first 3 ingredients in a large bowl.
2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 16.8 ounces (about 3 3/4 cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
5. To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with pecans, and set aside.
6. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
7. Preheat oven to 350°.
8. Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.