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 | 50°C to 55°C) 1/4 cup egg substitute or 1 egg, lightly beaten 3 tablespoons margarine or butter, softened 1/2 cup chopped nuts - divided use 2 tablespoons granulated sugar - divided use 3/4 cup powdered sugar 3 to 4 teaspoons low-fat or fat-free milk 1/4 teaspoon vanilla

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 (175°C). 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

Makes 8 servings.

Cook's Note: To reheat: Microwave at HIGH 15 to 20 seconds per serving.

Nutritional Information Per Serving: 1/8 of cake; Calories: 240 Total Fat: 6 Saturated Fat: 1 Cholesterol: 0 Sodium: 220 Dietary Fiber: 1

Recipe and photograph provided courtesy of The Quaker Oats Company.