Dough
1/4 cup warm water
1/4 oz. (1 envelope) active dry yeast
1/4 cup granulated sugar substitute
2 1/2 cups all-purpose flour
1/2 cup (1 stick) parve margarine, at room temperature
1 large egg plus 1 white (reserve yolk in a covered bowl in the refrigerator for glazing)
spray oil, for greasing pan
Filling
1 cup granulated sugar substitute
1 cup (2 sticks) pareve margarine, at room temperature
2 tbsp. ground cinnamon, divided
6 tbsp. chopped pecans, divided
1/2 cup raisins, chopped into small pieces, divided
To make the dough: Place the warm water and yeast in a large bowl and let sit 5 minutes. Add the sugar substitute, flour, margarine, egg and egg white. Combine using a dough hook in a stand mixer or mix by hand until the dough is smooth. Cover the bowl with plastic and let rise 2 to 4 hours.
Preheat the oven to 375F. Grease a 12-inch loaf pan with spray oil.
To make the filling: In a bowl, beat together the sugar substitute, margarine and 5 teaspoons of the cinnamon with a hand-held or stand electric mixer on medium-high speed.
Divide the dough into two pieces. Roll each piece into a 10×7-inch rectangle. Spread 1/2 of the filling on the dough and sprinkle with 3 tablespoons of the chopped pecans and 1/4 cup of the raisins. Starting with a long side, roll the dough up to create a long roll. Set aside and repeat with the other half of the dough.
When you have two rolls, twist them together, keeping the seam on the bottom. Tuck the ends under and place in the prepared loaf plan.
To the reserved egg yolk, add the tablespoon of water and the remaining 1 teaspoon of cinnamon and mix. Brush the egg white on top of the loaf. Bake for 45 minutes, or until browned. Cool for 10 minutes and then run a knife around the side and remove from pan.
Storage: Store wrapped in foil at room temperature. If you will not eat it within 24 hours, freeze it for up to three months. Thaw at room temperature for 4 hours before serving.