Thursday, February 7, 2013

Cinnamon Oat Rolls - Bake it Better with Quaker Oats

1 pound frozen bread dough, thawed completely
1 cup quick or old fashioned oats, uncooked
1/3 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1/3 cup margarine or butter melted
1 cup raisins or dried cranberries
1/4 cup orange marmalade

Let dough stand, covered, at room temperature 15 minutes to relax. Lightly grease 8- or 9- inch square baking pan. Combine oats, sugar and cinnamon. Add margarine; mix well. Stir in raisins; set aside. Roll dough into 12x10-inch rectangle. (Dough will be very elastic.) Spread evenly with oat mixture to within 1/2 inch of edges. Roll up, starting from long side, pinching seam to seal. Cut into 9 slices about 1 1/4 inches wide; place in prepared pan, cut sides down. Cover loosely with plastic wrap; let rise in warm place 30 minutes or until nearly doubled in size.

Heat oven to 350. Bake uncovered 30-35 minutes or until golden brown. Remove from pan; spread tops with marmalade. Serve warm.

Makes 9 servings.

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