Cranberry-Filled Wreaths(Coffeecake)

• 1 (16 oz.) can whole cranberry sauce
• 1 (16 oz.) pkg. hot roll mix
• 1 c. oats (quick or old-fashioned, uncooked)
• 1/4 c. granulated sugar
• 1 c. hot water (120~ to 130~)
• 1 egg, slightly beaten
• 3 Tbsp. margarine, softened
• 1/2 c. nuts, chopped and divided
• 2 Tbsp. granulated sugar, divided
• nonstick cooking spray

1. Spray 2 cookie sheets with a nonstick cooking spray.
2. Place cranberry sauce in a fine strainer or sieve.
3. Stir to break up; set aside to drain thoroughly.
4. Combine contents of the box and yeast packet from the roll mix with oats and 1/4 cup of sugar; mix well.
5. Stir in hot water, egg and margarine until dough pulls away from bowl.
6. Knead on lightly floured surface 5 minutes or until smooth.
7. Divide dough in half.
8. On prepared cookie sheets, press each half into 12 x 8-inch rectangles.
9. Top each with half of the drained cranberry sauce. 1/4 cup nuts and 1 tablespoon of sugar to within 1 inch of edge.
10. Roll up, starting from the long side, pinching seams and ends to seal.
11. Bring ends together to form a ring.
12. With kitchen shears, cut through ring almost to center at 2-inch intervals.
13. Cover loosely with plastic wrap.
14. Let rise 30 minutes or until nearly doubled.
15. Heat oven to 350u0b0.
16. Uncover dough; bake 23 to 28 minutes or until golden.
17. Cool on wire rack before frosting.
18. Makes 2 coffee rings.

cranberry sauce, hot roll, oats, granulated sugar, hot water, egg, margarine, nuts, sugar, nonstick cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616908 (may not work)