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Combine first 3 ingredients in a large bowl.

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.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Add 16.8 ounces (about 3 1/4 cups) flour to yeast mixture; stir until smooth.  Turn dough out onto a lightly floured surface.  Knead until smooth until elastic (about 8 minutes); add enough of remaining flourm 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky.

Place dough in a large bowl coated with cooking spray; turn to coat top.  Cover and let rise in a warm place (85 degrees), 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.

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 13x9-inch baking pan coated with cooking spray, spreading evenly over bottom of pan, with a spatula.  Sprinkle sugar mixture evenly with pecans, set aside.

To prepare filling, combine 2/3 cups 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 a 1 1/2 tablespoons melted butter.  Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border.  Begining with a long side, roll up dough jellyroll 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 degrees), free from drafts, 30 minutes or until doubled in size (about 45 minutes).

Prehear oven to 350.

Uncover rolls, and bake at 350 for 20 minutes or until lightly browned.  let stand 1 minute; carefully invert onto serving platter.  Yield: 15 servings.  (47 g carbs)