Cinnamon Streusel Rolls

1. 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 degrees 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.

2. 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.

3. 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.

4. 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).

5. Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until golden. Cool in the pan on a wire rack for 5 minutes.

6. 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

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 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.