Oat Cinnamon Rolls Recipe

5 2 3
Oat Cinnamon Rolls Recipe
Oat Cinnamon Rolls Recipe photo by Taste of Home
Publisher Photo

Oat Cinnamon Rolls Recipe

Read Reviews
5 2 3
Publisher Photo
Dried cranberries add holiday flair to these special rolls made from convenient frozen bread dough. "My husband loves marmalade, so when I spotted this recipe that used it as icing, I knew I had to try it," relates Margaret Wilson of Hemet, California. "Now it's one of his favorites."
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min.

Ingredients

  • 1 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup dried cranberries or raisins
  • 1/3 cup butter or margarine, melted
  • 1 pound frozen bread dough, thawed
  • 1/4 cup orange marmalade

Directions

In a bowl, combine oats, brown sugar and cinnamon. Stir in cranberries and butter; set aside.
On a lightly floured surface, roll the dough into a 12-in. x 10-in. rectangle. Sprinkle with oat mixture. Roll up, jelly-roll style, starting with a long side; seal seam. Cut into 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove to a wire rack. Brush with marmalade. Serve warm. Yield: 9 rolls.
Originally published as Oat Cinnamon Rolls in Quick Cooking September/October 1999, p46

Nutritional Facts

1 each: 328 calories, 10g fat (4g saturated fat), 18mg cholesterol, 358mg sodium, 57g carbohydrate (24g sugars, 3g fiber), 7g protein.

  • 1 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup dried cranberries or raisins
  • 1/3 cup butter or margarine, melted
  • 1 pound frozen bread dough, thawed
  • 1/4 cup orange marmalade
  1. In a bowl, combine oats, brown sugar and cinnamon. Stir in cranberries and butter; set aside.
  2. On a lightly floured surface, roll the dough into a 12-in. x 10-in. rectangle. Sprinkle with oat mixture. Roll up, jelly-roll style, starting with a long side; seal seam. Cut into 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove to a wire rack. Brush with marmalade. Serve warm. Yield: 9 rolls.
Originally published as Oat Cinnamon Rolls in Quick Cooking September/October 1999, p46

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOat Cinnamon Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Grammy Maria User ID: 3916192 74292
Reviewed Sep. 24, 2013

"awesome fall desert.But I also add fresh orange sezt into the top awesome............Happycookdiva"

MY REVIEW
juicyfruit007 User ID: 1404522 88444
Reviewed May. 1, 2011

"Yummy! Loved using frozen bread dough -- convenient but still tastes like the real thing and not that expensive. The oatmeal and marmalade makes these rolls different from the usual."

Loading Image