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Maple-Nut Cinnamon Rolls

Adding oats to the dough makes these sweet rolls a little more hearty. The gooey topping is finger-licking good! —Barbara Simonds, Wellsboro, Pennsylvania

12 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

3-1/2 cups all-purpose flour, divided
1 cup old-fashioned oats
1/3 cup packed brown sugar
1-1/2 teaspoon salt
1 package (1/4 ounce) active dry yeast
1 cup milk
1/2 cup shortening
2 eggs
FILLING:
2/3 cup packed brown sugar
1 tablespoon grated orange peel
1 teaspoon ground cinnamon
TOPPING:
2/3 cup chopped walnuts
1/2 cup maple syrup
1/4 cup butter, melted
1/4 cup packed brown sugar
1/4 teaspoon maple flavoring

Directions

In a large bowl, combine 1-1/2 cups flour, oats, brown sugar, salt
and yeast. In a saucepan, heat milk and shortening to
120°-130°. Add to the oat mixture; mix well. Add eggs, one
at a time, beating well after each. Add enough remaining flour to
form a stiff dough. Turn onto a floured surface; knead until smooth

2 of 2

Maple-Nut Cinnamon Rolls (continued)

Directions (continued)

and elastic, about 6-8 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Roll into a 16-in. x 12-in. rectangle. Combine
filling ingredients; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side. Cut into 12
slices.
Sprinkle nuts into a greased 13-in. x 9-in. baking pan. Combine the
remaining topping ingredients; pour over nuts. Place rolls over
topping. Cover and let rise for 30 minutes. Bake at 350° for
30-35 minutes or until golden brown. Cool for 5 minutes before
inverting rolls onto a wire rack. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 456 calories, 18 g fat (5 g saturated fat), 48 mg cholesterol, 366 mg sodium, 66 g carbohydrate, 2 g fiber, 8 g protein.