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Name: Cran-Apple Oatmeal Swirl Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2/3 c Chopped walnuts or pecans; 1 Egg lightly beaten; 1 ts N); 1/2 c Brown sugar -; (packed); 1/3 c Uncooked quick or; Oats; 2 ts Apple pie spice or ground; 1/3 c Margarine or butter - (5; 1/4 c Margarine or butter - (1/2; 1 1/2 c All-purpose flour - (1 1/2; 2/3 c Uncooked quick or; 1 Envelope Quick-rising yeast; 1/2 c Warm milk or water; (110 to; 1 ts ); 1/3 c Dried cranberries; 1 tb All-purpose flour; Oats; 1/2 ts Salt; 1/4 c Brown sugar -; (packed); 1/3 c Chopped dried apples

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INGREDIENTS

2/3 c Chopped walnuts or pecans
1 Egg ; lightly beaten
(1/4 oz); (abt 2 1/4
1 ts N)
1/2 c Brown sugar -; (packed)
1/3 c Uncooked quick or
Oats
2 ts Apple pie spice or ground
1/3 c Margarine or butter - (5
1/4 c Margarine or butter - (1/2
1 1/2 c All-purpose flour - (1 1/2
2/3 c Uncooked quick or
1 Envelope Quick-rising yeast
1/2 c Warm milk or water; (110 to
1 ts )
=== FOR FILLING ===
1/3 c Dried cranberries
=== FOR DOUGH ===
1 tb All-purpose flour
Oats
1/2 ts Salt
1/4 c Brown sugar -; (packed)
1/3 c Chopped dried apples

Servings

INSTRUCTIONS

Lightly grease an 8- or 9-inch square baking pan. To prepare dough: combine 1 1/2 cups flour, oats, brown sugar, yeast and salt in a large mixing bowl. Add milk, margarine and egg; beat at medium speed 2 minutes. Stir in enough of the remaining flour to make a soft dough that pulls away from the sides of the bowl. Knead dough on lightly floured surface 5 minutes or until smooth and elastic, lightly sprinkling work surface and hands with flour if dough is sticky. Cover loosely with plastic wrap. To prepare filling: Combine walnuts, brown sugar, margarine, oats and apple pie spice in small bowl; mix well. Reserve 1/3 cup; set aside. Add apples and cranberries to remaining oat mixture; mix well. Roll dough into 16- by 8-inch rectangle. Sprinkle apple mixture evenly over dough; press firmly into dough. Starting at long end, roll dough up tightly; pinch seam to seal. Cut dough crosswise into 12 slices. Place slices, cut-side down, in prepared pan. Cover. Let rolls rise in warm place until almost doubled in size, about 30 minutes. Preheat oven to 350 degrees. Combine reserved 1/3 cup oat mixture with remaining 1 tablespoon flour; sprinkle evenly over rolls. Bake 30 to 35 minutes or until golden brown. Let cool 5 minutes in pan on wire rack. Turn out onto platter. Serve warm. Yield: 12 rolls. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 Recipe from the Quaker Oats Co. Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Cran-Apple Oatmeal Swirl Rolls

2/3 c Chopped walnuts or pecans
1 Egg lightly beaten
 (1/4 oz); (abt 2 1/4
1 ts N)
1/2 c Brown sugar -; (packed)
1/3 c Uncooked quick or
 Oats
2 ts Apple pie spice or ground
1/3 c Margarine or butter - (5
1/4 c Margarine or butter - (1/2
1 1/2 c All-purpose flour - (1 1/2
2/3 c Uncooked quick or
1 Envelope Quick-rising yeast
1/2 c Warm milk or water; (110 to
1 ts )
 === FOR FILLING ===
1/3 c Dried cranberries
 === FOR DOUGH ===
1 tb All-purpose flour
 Oats
1/2 ts Salt
1/4 c Brown sugar -; (packed)
1/3 c Chopped dried apples

Lightly grease an 8- or 9-inch square baking pan. To prepare dough:  combine 1 1/2 cups flour, oats, brown sugar, yeast and salt in a  large mixing bowl. Add milk, margarine and egg; beat at medium speed  2 minutes. Stir in enough of the remaining flour to make a soft dough  that pulls away from the sides of the bowl. Knead dough on lightly  floured surface 5 minutes or until smooth and elastic, lightly  sprinkling work surface and hands with flour if dough is sticky.  Cover loosely with plastic wrap. To prepare filling: Combine walnuts,  brown sugar, margarine, oats and apple pie spice in small bowl; mix  well. Reserve 1/3 cup; set aside. Add apples and cranberries to  remaining oat mixture; mix well. Roll dough into 16- by 8-inch  rectangle. Sprinkle apple mixture evenly over dough; press firmly  into dough. Starting at long end, roll dough up tightly; pinch seam  to seal. Cut dough crosswise into 12 slices. Place slices, cut-side  down, in prepared pan. Cover. Let rolls rise in warm place until  almost doubled in size, about 30 minutes. Preheat oven to 350  degrees. Combine reserved 1/3 cup oat mixture with remaining 1  tablespoon flour; sprinkle evenly over rolls. Bake 30 to 35 minutes  or until golden brown. Let cool 5 minutes in pan on wire rack. Turn  out onto platter. Serve warm. Yield: 12 rolls.    Recipe Source: St. Louis Post-Dispatch - 01-04-1999 Recipe from the  Quaker Oats Co.    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (26g)
Recipe Makes: 12 servings

Calories: 106
Calories from Fat: 49 (46%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 2.8g
Cholesterol 17.6mg		5 %
Sodium 14.7mg		1 %
Potassium 100.2mg		3 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 2g	8 %
	Sugars, other 9.1g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 106

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