A Christmas morning favorite in our house.
Dough
2 packages active dry yeast
1 1/4 cup warm milk
3 1/2 cups to 4 cups flour
1/2 cup rolled oats
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon salt
1/4 cup vegetable oil
Filling
2 tablespoons softened butter
1/2 cup firmly packed brown sugar
1 tablespoon cinnamon
Glaze
1/2 cup powdered sugar
2 to 3 tablespoons milk
Directions
Generously grease a 13×9 pan.
In a mixer bowl dissolve yeast in warm milk. Add 1/4 cup oil, 1 cup flour, rolled oats, sugar, 1/4 cup brown sugar, and salt. Blend at low speed until combined. Beat at medium speed for 3 minutes. Stir in an additional 2 1/4 cup to 2 1/2 cup flour until dogh pulls cleanly away from the sides of the bowl.
On a floured surface knead in 1/4 to 1/2 cup additional flour until dough is smooth and elastic.
Roll dough into a 16×12 inch rectangle. Spread with the softened butter. Combine the remaining filling ingredients and spread evenly over the dough.
Starting with the smaller side, roll up tightly. Press edges to seal. Slice into 12 even pieces. Place cut side up in prepared pan. Cover and refrigerate dough overnight.
When ready to bake, let rise in warm place for about one hour or until rolls double in size. Bake in 350 degree oven for 20 to 30 minutes or until golden brown.
Combine glaze ingredients and drzzle over warm rolls and serve.
(Tip: Can be made up to a week ahead. Instead of refrigerating, seal tightly and freeze. When ready to use, take out of freezer and let rise several hours until double in size. Continue to baking directions.)
Lynn's Cookbook 