Cranberry-Filled Wreaths(Coffeecake) - cooking recipe

Ingredients

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

Preparation

Spray 2 cookie sheets with a nonstick cooking spray.
Place cranberry sauce in a fine strainer or sieve.
Stir to break up; set aside to drain thoroughly.
Combine contents of the box and yeast packet from the roll mix with oats and 1/4 cup of sugar; mix well.
Stir in hot water, egg and margarine until dough pulls away from bowl.
Knead on lightly floured surface 5 minutes or until smooth.
Divide dough in half.
On prepared cookie sheets, press each half into 12 x 8-inch rectangles.
Top each with half of the drained cranberry sauce. 1/4 cup nuts and 1 tablespoon of sugar to within 1 inch of edge.
Roll up, starting from the long side, pinching seams and ends to seal.
Bring ends together to form a ring.
With kitchen shears, cut through ring almost to center at 2-inch intervals.
Cover loosely with plastic wrap.
Let rise 30 minutes or until nearly doubled.
Heat oven to 350\u00b0.
Uncover dough; bake 23 to 28 minutes or until golden.
Cool on wire rack before frosting.
Makes 2 coffee rings.