Original recipe on Cooking Light. These smelled wonderful while cooking and tasted wonderfully.
Pecan Sticky Rolls
Dough needs to rise twice so plan on time.
To make dough:
Combine skim milk, sugar and salt in lg bowl.
Dissolve yeast in 1/4 c warm water and let sit for 5 minutes. Should be bubbly. Add in the milk mixture, stir. Add egg substitute and 3 tbsp melted butter and mix well.
Add flour to wet mixture until smooth. Turn dough on a lightly floured and knead until smooth and elastic. Takes about 8 minutes. Add 1 tbsp at a time while kneading to get the dough not to be sticky.
Place dough in a lg bowl coated with cooking spray. Cover and let rise in warm place for 45 minutes. Punch dough down and turn over in bowl and let rise for another 45 minutes. Punch again and let sit for 5 minutes.
Prepare sauce by combining sugar, butter, hot water in a small bowl. Whisk until smooth and place in baking dish. Baking dish should be sprayed with cooking spray. Spread the mixture evenly over the bottom.
Prepare filling: Combine 1/2c sugar and cinnamon in a small bowl.
Turn dough on smooth surface and roll out to a 16x12 rectangle. Brush dough with melted butter. Sprinkle mixture over dough. Leaving 1/2 border. Begin rolling the dough in a jelly roll fashion. Pinch seams. Cut roll into 15 slices about 1 inch wide each. Place in the baking dish. Lightly coat rolls with cooking spray. Cover and let rise in warm place 30 minutes.
Preheat oven to 350.
Uncover rolls and bake 20 minutes until browned. Let stand 1 minute after done baking. Invert onto a baking platter. Ready to eat.