Remove the risen dough from the mixing bowl and punch down.
Let the dough rest for about 8 to 10 minutes, covered in a lightweight linen towel.
Roll the dough out into a rectangle (approximately 8" by 14" in size)
Spread the filling mixture over the dough, using a brush to get it to the edges.
Sprinkle the chopped pecans over the filling.
Starting at the long side, roll up carefully (like a jelly roll)
Once rolled up, place it on a cutting board, seam side down.
Mark with a knife and cut into 10 even sized slices.
Spray the pie plate with non-stick cooking spray.
Place the cut slices on the pie plate an even distance apart. (usually about 3/4 inch apart)
Cover with a linen towel and let rise in a warm place for about 45 minutes or up to an hour.
While the buns are rising, preheat the oven to 350°F (175°C)
Brush rolls with skim milk (about 1 tsp) before placing them in the oven.
Bake in the center of the oven for approximately 20 minutes. (may take 25)
When rolls are lightly golden, remove and allow to cool while still in the pie plate.
*To check for doneness, insert a clean toothpick into the dough. When it comes out clean, they are baked
Glaze with Sugar Free Glaze if desired.