Lighter Cinnamon Rolls

To make the dough, stir together the warm milk, yeast, and 1 teaspoon of the sugar in a small bowl until dissolved. Let stand until foamy, about 5 minutes.

In a large bowl with the mixer at low speed, combine the milk mixture, the remaining 1/2 cup sugar, egg substitute, butter, salt, and 3 cups of flour until well mixed. With a wooden spoon, stir in 1 cup of flour to make a soft dough.

Turn the dough out onto a lightly floured surface and knead, adding additional flour just to keep the dough from sticking, until the dough is smooth and elastic, about 10 minutes.

Shape the dough into a ball and place in a lightly oiled large bowl, turning the dough to oil the top. Cover with plastic wrap and let rise in a warm draft-free place until doubled in size, about 1 hour.

Meanwhile, to prepare the filling, combine the brown sugar and cinnamon in a small bowl until well mixed. Spray a 9 x 13-inch baking pan with nonstick spray.

Punch the dough down and turn onto a lightly floured surface. Roll the dough into a 16 x 12-inch rectangle. Sprinkle the cinnamon sugar over the dough and top with the pecans, leaving 1/2-inch border around the edges. Starting at a long side, roll up dough jelly-roll fashion. Pinch seam to seal and cut into 18 pieces.

Spray a 9 x 13-inch baking pan with cooking spray. Arrange the rolls, cut side up, into the pan.

Lightly spray with cooking spray. Cover with plastic wrap; let rise in a warm draft-free place until doubled, 30 – 40 minutes.

Preheat the oven to 350°F. Bake until lightly browned, about 20 minutes. Transfer to rack and cool in pan 15 minutes.

To make the glaze, place the confectioners’ sugar in a medium bowl. Stir in 1 tablespoon plus 1 teaspoon milk and vanilla until blended. Drizzle the glaze evenly over the rolls. Serve warm or at room temperature.

Original recipe courtesy Paula Deen: Cinnamon Rolls