Cooking Instructions

• 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.
• 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.

Cook Note:

To Reheat: Microwave at HIGH 15 to 20 seconds per serving.