GOLDEN PECAN CINNAMON BUNS

7 oz water
5 tsp EVO oil
1/4 c egg substitute
2/3c. golden raisins
1/2c sweetener
¾tsp. salt
2¾tbsp honey
1 c Better for Bread flour
2 c. whole wheat flour
1 tbsp active dry yeast

Pour liquid ingredients into ABM first followed by raisins (allow to plump), and flour and yeast. (Add more flour to create dough ball if none forms at onset of process.) Set on dough cycle and allow to finish. Punch down dough; divide in half. Roll out each half to 15x10 inch rectangle. Brush each with 2 tablespoons melted butter and sprinkle with half the cinnamon filling. Roll up, starting at wide end. Pinch edges; cut into 15 slices to a pan. Cover; let rise until doubled about 45 minutes, or set oven to 250 and allow to rise for about 10 minutes. Bake in 375 degree oven 25 minutes or until golden brown. Drizzle warm rolls with icing.

CINNAMON FILLING:
Combine:
1/3c. wheat germ
4 tsp. ground cinnamon
1/2c. Brown sugar
1 c. pecan halves
Mix well.

BROWNED BUTTER ICING:
Heat 3 tablespoons butter in saucepan until lightly browned. Remove from heat. Add 2 cups sifted confectioners' sugar and 3 tablespoons milk, stirring until smooth. If icing is too thick, add a little more milk.