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Cranberry-Filled Wreaths

1 (16-ounce) can whole-berry cranberry sauce
1 (16-ounce) package hot roll mix
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 cup hot water (120° to 130°F)
1 large egg, lightly beaten
3 tablespoons butter or margarine, softened
1/2 cup chopped pecans or walnuts, divided use
2 tablespoons granulated sugar, divided use
ICING:
3/4 cup powdered sugar
3 to 4 teaspoons milk
1/4 teaspoon vanilla extract

1. Spray two cookie sheets with non-stick cooking spray.
2. Place cranberry sauce in fine strainer or sieve; stir to break up. Drain; set aside.
3. In large bowl, combine hot roll mix, yeast packet included with mix, oats and 1/4 cup sugar; mix well.
4. Stir in hot water, egg and butter until dough pulls away from sides of bowl. Transfer dough to lightly floured surface; knead 5 minutes or until smooth and elastic.
5. Divide dough in half.
6. On cookie sheets, pat each half of dough into 12 x 8-inch rectangle.
7. Top each rectangle with half of drained cranberry sauce, 1/4 cup nuts and 1 tablespoon sugar spreading to within 1-inch of edges.
8. Roll up, starting from long side; pinch seams and ends to seal. Bring ends together to form a ring. With kitchen scissors, cut through ring almost to center at 2-inch intervals.
9. Cover loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size.
10. Heat oven to 350°F.
11. Bake 23 to 28 minutes or until golden brown.
12. Carefully remove from cookie sheets to wire racks; cool slightly.
13. For icing, combine remaining ingredients until smooth.
14. Drizzle over tops of coffeecakes, dividing evenly.

Makes 2 coffeecakes.

Cook’s Tips:

To decorate wreath, drizzle with icing as recipe directs. While icing is still soft, add pecan halves and whole fresh cranberries; halved red and green candied cherries; or dried cranberries and tiny mint leaves.

To freeze, cool coffeecakes completely. Wrap each tightly in aluminum foil or place in large resealable freezer bags and freeze up to 2 months. Defrost covered at room temperature.

To reheat, microwave uncovered at HIGH 15 to 20 seconds per serving.

Recipe and Photograph provided courtesy of The Quaker Oats Company.