Cinnamon-Oatmeal Rolls

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 warm (120 to 130 degrees F). Add to dry ingredients. Beat at medium speed of an electric mixer 2 minutes, scraping bowl occasionally. Add 1/2 cup flour and egg. Beat at high speed an additional 2 minutes. Stir in enough remaining flour to make a soft dough.

Turn dough out 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 (85 degrees F), free from drafts, 1 hour or until doubled in bulk.

Punch dough down. Turn dough out 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, starting 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 400 degrees F for 15 minutes or until golden brown. Cool in pan 5 minutes. Remove from pan, and serve warm.