Nutrition per serving may change if servings are adjusted.
1 cup fat-free milk plus 2 to 3 teaspoons, divided
2 teaspoons packed brown sugar (see Tip)
¼ cup tub-style 60-70% vegetable oil spread, divided
1 teaspoon salt
¼ cup warm water (110 to 115°F)
1 package active dry yeast
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
4-4½ cups all-purpose flour (see Tip)
½ cup rolled oats, toasted (see Tip)
2 teaspoons ground cinnamon
¼ cup chopped pecans, toasted (see Tip)
⅓ cup light sour cream
¼ cup powdered sugar
¼ teaspoon vanilla extract
Heat and stir 1 cup milk, the brown sugar, 2 tablespoons vegetable oil spread, and the salt in a small saucepan just until warm (110 to 115°F); set aside. Combine the warm water and yeast in a large bowl; let stand for 10 minutes. Add egg and the milk mixture to the yeast mixture. Stir in the flour substitute (if using; see Tip) and as much of the remaining all-purpose flour as you can with a wooden spoon.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size (about 1 hour). Punch down the dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
Meanwhile, lightly grease a 13x9-inch baking pan; set aside. Combine oats and cinnamon in a medium bowl. Using your fingers, blend in the remaining 2 tablespoons vegetable oil spread until the mixture is crumbly. Stir in pecans.
Roll the dough into a 15x8-inch rectangle. Sprinkle with the pecan mixture, leaving a 1-inch space along one of the long sides. Starting from the long side with topping, roll up into a spiral. Pinch the dough to seal seam; slice into 15 equal pieces. Arrange the pieces, cut sides up, in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
Preheat oven to 375°F. Bake for 25 to 30 minutes or until golden. Cool in the pan on a wire rack for 5 minutes.
Meanwhile, combine sour cream, powdered sugar, vanilla, and enough of the remaining 2 to 3 teaspoons milk to make drizzling consistency. Remove the rolls from the pan. Drizzle with icing. Serve warm.
Tips: If using a sugar substitute, we recommend Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 189 cal., 31 g carb., 198 mg sodium.
You may substitute 2 cups of either whole-wheat flour, white whole-wheat flour, whole-wheat pastry flour, or whole-grain oat flour for 2 cups of the all-purpose flour called for in this recipe. Nutrition Per Serving with Flour Substitution: same as below, except 189 cal., 32 g carb., 3 g fiber, 6 g pro. (with whole-wheat flour); 188 cal., 198 mg sodium, 32 g carb., 6 g pro. (with white whole-wheat flour); 194 cal., 198 mg sodium, 32 g carb., 3 g fiber. (with white whole-wheat pastry flour); and 200 cal., 6 g total fat, 198 mg sodium, 31 g carb., 6 g pro. (with whole-grain oat flour).
To toast oats, place oats in a large skillet; heat over medium heat for 4 to 5 minutes or until oats are lightly toasted, stirring frequently.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.