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1
Spray 2 cookie sheets with a nonstick cooking spray.
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2
Place cranberry sauce in a fine strainer or sieve.
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3
Stir to break up; set aside to drain thoroughly.
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4
Combine contents of the box and yeast packet from the roll mix with oats and 1/4 cup of sugar; mix well.
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5
Stir in hot water, egg and margarine until dough pulls away from bowl.
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6
Knead on lightly floured surface 5 minutes or until smooth.
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7
Divide dough in half.
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8
On prepared cookie sheets, press each half into 12 x 8-inch rectangles.
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9
Top each with half of the drained cranberry sauce. 1/4 cup nuts and 1 tablespoon of sugar to within 1 inch of edge.
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10
Roll up, starting from the long side, pinching seams and ends to seal.
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11
Bring ends together to form a ring.
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12
With kitchen shears, cut through ring almost to center at 2-inch intervals.
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13
Cover loosely with plastic wrap.
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14
Let rise 30 minutes or until nearly doubled.
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15
Heat oven to 350u00b0.
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16
Uncover dough; bake 23 to 28 minutes or until golden.
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17
Cool on wire rack before frosting.
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18
Makes 2 coffee rings.
