|All purpose flour||2 Cup (32 tbs)|
|Regular oats||1⁄2 Cup (8 tbs)|
|Dry yeast||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
Combine 1/2 cup flour, oats, yeast, 1 tablespoon sugar, and salt in a large bowl; set aside.
Combine water, milk, and 1 Tablespoon margarine in a small saucepan; cook over medium heat until very worm (120Â° to 130Â°).
Add to dry ingredients, bear at medium speed of an electric mixer 2 minutes, scraping bowl occasionally.
Add 1/2 cup flour and egg; bear at high speed on additional 2 minutes.
Stir in enough remaining flour to make a soft dough.
Turn dough our onto a lightly floured surface; knead 8 to 10 minutes or until smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from draffs, 1 hour or until doubled in bulk.
Punch dough down.
Turn dough our onto a lightly floured surface, cover and let rest 10 minutes.
Combine brown sugar and cinnamon; set aside.
Roll dough into a 12-x 9-inch rectangle on a lightly floured surface.
Brush with melted margarine; sprinkle with reserved sugar mixture.
Roll up jellyroll fashion, starring at long end; pinch ends and seam to seal.
Cut into 1-inch slices.
Place slices, cut sides down, in a 9-inch square baking pan coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Bake at 400Â° for 15 minutes or until golden brown.
Cool in pan 5 minutes.
Remove from pan, and serve warm.