CoffeeCake

  • One 16-ounce can whole cranberry sauce
  • One 16-ounce package hot roll mix
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/4 Cup(s) granulated sugar
  • 1 Cup(s) hot water (120° to 130°F)
  • 1/4 Cup(s) egg substitute or 1 egg, lightly beaten
  • 3 Tablespoon(s) margarine or butter, softened
  • 1/2 Cup(s) chopped nuts, divided
  • 2 Tablespoon(s) granulated sugar, divided

Icing

  • 3/4 Cup(s) Powdered Sugar
  • 3 - 4 Teaspoon(s) low-fat or fat-free milk
  • 1/4 Teaspoon(s) vanilla

Cooking Instructions

Spray two cookie sheets with cooking spray. Place cranberry sauce in fine strainer or sieve; stir to break up. Set aside to drain thoroughly. In large bowl, combine contents of box and yeast packet from hot roll mix with oats and 1/4 cup granulated sugar; mix well. Stir in hot water, egg substitute and margarine until dough pulls away from bowl. Knead on lightly floured surface 5 minutes or until smooth. Divide dough in half. Keep half the dough covered. Press other half of dough into 12 x 8-inch rectangle on one cookie sheet. Top with half of drained cranberry sauce, 1/4 cup nuts and 1 tablespoon sugar to within 1-inch of edge. Roll up, starting from 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. Make second wreath with remaining dough. Cover both wreaths loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size. Heat oven to 350°F. Uncover wreaths; bake 23 to 28 minutes or until golden brown. Carefully remove to wire rack; cool completely. For icing, combine all ingredients in small bowl; mix until smooth. Spread over top of each wreath. Serve warm or at room temperature

COOK NOTE:

To Reheat: Microwave at HIGH 15 to 20 seconds per serving.


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