Rolls 1 ~ 1/2 to 2 cups all purpose flour, divided 2/3 cup oats { quick or old fashioned, uncooked } 1/4 cup firmly packed brown sugar 1 ~ 1/4 ~ ounce package quick ~ rising yeast or 2 ~ 1/4 teaspoons bread machine yeast 1/2 teaspoon salt 1/2 cup very warm milk or water { hot to the touch } 4 tablespoons margarine or butter, melted 1 egg, lightly beaten Filling 2/3 cup chopped walnuts or pecans 1/2 cup firmly packed brown sugar 5 tablespoons margarine or butter, melted 1/3 cup oats { quick or old fashioned, uncooked } 2 teaspoons apple pie spice or ground cinnamon 1/3 cup chopped dried apples { fresh apples are ok } 1/3 cup dried cranberries 1 tablespoon all ~ purpose flour Preparation For rolls, In a large bowl combine; 1 ~ 1/2 cups flour, oats, brown sugar, yeast, salt, hot milk, margarine and egg. Beat by hand until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes. Grease your large bowl with cooking spray, place dough in the bowl and turn it over so that the greased side is up. Cover with a clean dish towel; let rise in warm place until doubled, about 1 hour. { dough is ready if when touched impression remains. } Bread Machine instructions; add 1 ~ 1/2 cups flour, oats, brown sugar, yeast, salt, hot milk, margarine and egg  { at room temperature } to bread machine in order recommended by manufacturer. Use machine's dough/manual cycle to mix and knead. Turn dough out of machine onto lightly floured surface. If necessary, knead in enough additional flour to make dough easy to handle. For filling, combine walnuts, brown sugar, margarine, oats and apple pie spice in small bowl; mix well. Reserve 1/3 cup; set aside. Add apples and cranberries to remaining oat mixture; mix well. Lightly grease a 9 x 13 ~ inch baking pan. On a lightly floured surface, roll dough into a 16 x 8-inch rectangle. Sprinkle apple mixture evenly over dough; press firmly into dough. Starting at long end, roll dough up tightly; pinch seam to seal. Cut dough crosswise into twelve slices. Place slices, cut side down, in prepared pan. Cover. Let rolls rise in warm place until almost doubled in size, about 30 minutes. Heat oven to 350ºF. Combine reserved 1/3 cup oat mixture with remaining 1 tablespoon flour; sprinkle evenly over rolls. Bake 30 to 35 minutes or until golden brown. Cool 5 minutes in pan on wire rack. Turn out onto platter. Serve warm with Cream Cheese Frosting { www.glendasattic.com/r2/cc/ccf.htm }or Home Spun Honey Butter { www.glendasattic.com/r2/pp/hsh.htm }. Store rolls air a tight container. Servings: 12 ROLLS