1/2 c. milk
1/4 c. firmly packed brown sugar
1 pkg. dry yeast
2 eggs
3/4 c. quick cooking oats, uncooked
1 c. firmly packed brown sugar
2 tsp. ground cinnamon
3 tbsp. water
1/3 c. shortening
1 tsp. salt
1/2 c. warm water (105 to 115 degrees)
3 to 3 1/2 c. bread flour, divided
2 tbsp. butter, softened and divided
1/3 c. butter, softened
1 1/2 c. sifted powdered sugar

Combine first 4 ingredients in a saucepan; heat until shortening melts, stirring occasionally. Cool mixture to 105 to 115 degrees. Dissolve yeast in 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, 1 cup flour, and oats, mixing well. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts for 1 hour or until dough is double in bulk. Punch down dough; cover and let rest 10 minutes. Divide dough in half and roll each half into a 12 inch square. Spread each square with 1 tablespoon butter. Combine 1 cup brown sugar, 1/3 cup butter, and cinnamon; sprinkle mixture over dough. Roll up jelly roll fashion; pinch seam to seal (do not seal ends). Cut each roll into 1 inch slices. Place slices, cut side down, in 2 greased 8 inch pans.

Cover and let rise in warm place, about 45 minutes or until almost doubled in bulk. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Combine powdered sugar and water. Drizzle over rolls while warm. Yield: 2 dozen.