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.
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 13×9-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 15×8-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 degrees 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.
