Cinnamon-Pecan Monkey Bread

Bring 1/2 cup water to a boil in a small saucepan; remove from heat and add 1/3 cup butter, stirring until butter melts. Let stand until mixture cools to at least 110°F / 45°C (about 10 minutes). Combine yeast and 1/2 cup warm water in a glass measuring cup; let mixture stand 5 minutes. Beat egg substitute, SPLENDA Sugar Blend for Baking, and salt at medium speed using a heavy-duty stand mixer. Add yeast mixture and butter mixture, beating on low speed until blended. Gradually add flour, beating on low speed until blended. Turn dough out onto a well-floured surface and knead until smooth and elastic (about 5 minutes). Place in a well greased bowl, turning to grease top. Cover and chill 8 hours or up to 3 days. Combine SPLENDA Brown Sugar Blend and cinnamon in a small bowl; set aside. Spray a 12-cup Bundt pan with vegetable cooking spray. Prepare sauce; pour sauce in bottom of prepared pan. Sprinkle with pecans. Punch dough down and roll into 1-inch balls. Dip each ball into melted butter and into SPLENDA Brown Sugar Blend mixture. Place in pan. Cover and let rise in a warm place (85°F / 30°C ), free from drafts, 45 minutes or until doubled in bulk. Preheat oven to 375°F (190°C) about 10 minutes prior to baking. Bake 25 to 30 minutes or until done. Cool on a wire rack 5 minutes. Invert onto serving plate. Serve immediately. Combine butter, milk, SPLENDA Brown Sugar Blend and cinnamon in a small saucepan. Cook over low heat, stirring constantly, until SPLENDA Brown Sugar Blend dissolves. Bring mixture to a boil over medium-high heat; boil 1 minute.