In bowl of kitchen aid, using dough hook attachment, mix milk, eggs, and sugar.  Add flax meal, flour, salt in bowl and turn kitchen aid on and mix until a dough begins to form.

Place 8 tablespoon butter, scattered, in the bowl.  Turn on kitchen aid back on low and mix until dough comes together.  Add more flour as needed until dough is no longer sticky and forms a ball.  Let Kitchen-Aid do your knead work by turning it on medium speed and let the dough hook do it's work for about 5 minutes.

Remove dough from bowl and on a lightly floured surface, knead dough and form into a ball.  Clean mixer bowl and then spray bowl with cooking spray.  Place dough in bowl and cover with plastic wrap.  Set in a warm dry place and let rise until double.  About 1 hour.

Punch down dough and remove from bowl.  Place on lightly floured surface and roll dough out in a rectangular shape (12x24).  Spread butter over dough then spread with apple butter.  Sprinkle with ¼ brown sugar and cinnamon.  Top with pecans.

Coat a 9x13 baking dish with cooking spray and set aside.

Starting at the bottom of the roll (side closest to you) roll the dough tightly into a log.  I use dental floss (unflavored, unwaxed) to slice the dough. Slide the dental floss under the roll and go to the center.  Slice dough by pulling the dental floss together and cross (to cut the dough).  I got 12 rolls from my batch.

Transfer cut cinnamon rolls into prepared baking dish, cover with a cotton towel and allow roll dough to rise until doubled in size.

Preheat oven to 350. Bake for 30-35 minutes, until rolls are golden brown.

Remove from oven, and cool for 5-10 minutes. Flip rolls over onto a serving platter and scrape any residual sugar mixture over top of the rolls. Serve warm.