Recipe: Cranberry-Filled Wreaths (using hot roll mix and cranberry sauce)

CRANBERRY-FILLED WREATHS

1 (16 ounce) can whole-berry cranberry sauce
1 (16 ounce) package hot roll mix
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 cup hot water (120 to 130 degrees F)
1 large egg, lightly beaten
3 tablespoons butter or margarine, softened
1/2 cup chopped pecans or walnuts, divided use
2 tablespoons granulated sugar, divided use
FOR THE ICING:
3/4 cup powdered sugar
3 to 4 teaspoons milk
1/4 teaspoon vanilla extract
OPTIONAL, FOR DECORATING:
Pecan halves and whole fresh cranberries; halved red and green candied cherries; or dried cranberries and tiny mint leaves

Spray two cookie sheets with non-stick cooking spray.

Place cranberry sauce in fine strainer or sieve; stir to break up. Drain; set aside.

In large bowl, combine hot roll mix, yeast packet included with mix, (dry) oats and 1/4 cup sugar; mix well. Stir in 1 cup hot water, egg and butter until dough pulls away from sides of bowl. Transfer dough to lightly floured surface; knead 5 minutes or until smooth and elastic. Divide dough in half.

On cookie sheets, pat each half of dough into 12x8-inch rectangle. Top each rectangle with half of drained cranberry sauce, 1/4 cup nuts and 1 tablespoon sugar spreading to within 1-inch of edges. Roll up, starting from long side; pinch seams and ends to seal. Bring ends together to form a ring. With kitchen scissors, cut through ring almost to center at 2-inch intervals.

Cover loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size.

Heat oven to 350 degrees F.

Bake 23 to 28 minutes or until golden brown. Carefully remove from cookie sheets to wire racks; cool slightly.

FOR ICING:
Combine remaining ingredients until smooth. Drizzle over tops of coffeecakes, dividing evenly.

TO DECORATE WREATH:
Drizzle with icing as recipe directs. While icing is still soft, add pecan halves and whole fresh cranberries; halved red and green candied cherries; or dried cranberries and tiny mint leaves.

TO FREEZE:
Cool coffeecakes completely. Wrap each tightly in aluminum foil or place in large resealable freezer bags and freeze up to 2 months. Defrost covered at room temperature. To reheat, microwave uncovered at HIGH 15 to 20 seconds per serving.

Makes 2 coffeecakes
Source: The Quaker Oats Company