Ingredients
1 package (1/4 ounce) active dry yeast3/4 cup warm water (110° to 115°)1/2 cup quick-cooking oats1/2 cup whole wheat flour1/4 cup packed brown sugar2 tablespoons butter, melted1 large egg, room temperature1 teaspoon salt1-3/4 to 2-1/4 cups all-purpose flourFILLING:3 tablespoons butter, softened1/3 cup sugar2 teaspoons ground cinnamonGLAZE:1 cup confectioners’ sugar6-1/2 teaspoons half-and-half cream4-1/2 teaspoons butter, softened
Preparation
In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Roll into an 18x12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut side down in a 13x9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners’ sugar, cream and butter until smooth. Drizzle over warm rolls.
