Ingredients

1 16-ounce can whole-berry cranberry sauce
1 16-ounce package hot roll mix
1 cup uncooked oats, quick or old-fashioned
1/4 cup granulated sugar
1 cup hot water (120-130 degrees)
1 egg, lightly beaten
3 tablespoons butter or margarine, softened
1/2 cup chopped pecans or walnuts, divided
2 tablespoons granulated sugar, divided

Icing:
3/4 cup powdered sugar
3 to 4 teaspoons milk
1/4 teaspoon vanilla

Spray two cookie sheets with non-stick cooking spray. Place cranberry sauce in fine strainer or sieve; stir to break up. Drain; set aside. In large bowl, combine hot roll mix, yeast packet included with mix, oats and 1/4 cup sugar; mix well. 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. Divide dough in half. On cookie sheets, pat each half of dough into 12-by-8-inch rectangle. Top each rectangle with half of drained cranberry sauce, 1/4 cup nuts and 1 tablespoon sugar spreading to within 1 inch of edges.
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. Cover loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size. Heat oven to 350 degrees. Bake 23-28 minutes or until golden brown. Carefully remove from cookie sheets to wire racks; cool slightly. For icing, combine remaining ingredients until smooth. Drizzle over tops of coffeecakes, dividing evenly.

Directions

Make ahead: To freeze, cool coffeecakes completely. Wrap each tightly in aluminum foil or large resealable freezer bags and freeze up to 2 months. To reheat, defrost, covered, at room temperature; then microwave uncovered at high about 4 minutes.