Multi Grain Cinnamon Rolls

OK, who hasn't gone to Cinnabon and indulged in what can be coma inducing cinnamon rolls.  That used to be a Saturday treat back when I worked at the mall.  Is it no wonder that I gained a ton of weight back in the day.  This recipe came from Healthy Cooking Magazine so while it isn't dripping in some sort of buttery creamy topping like a Cinnabon...the photo says it tastes GOOD and the nutritional info says you won't blow your diet the day you try this!

1 pkg. active dry yeast (1/4oz.)
3/4 C. warm water (between 110 and 115 degrees)
1/2 C. quick cooking oats
1/2 C. whole wheat flour
1/4 C. packed brown sugar
2 tbsp. butter, melted
1 egg
1 tsp. salt
1 3/4 to 2 1/4 C. all purpose flour

Filling
3 tbsp. butter, softened
1/3 C. sugar
2 tsp. ground cinnamon

Glaze
1 C. confectioner's sugar
6 1/2 tsp. half and half
4 1/2 tsp. butter, softened

In a large bowl, dissolve yeast in warm water.  Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 C. flour.  Beat on medium speed until smooth.  Stir in enough remaining flour to for a soft, sticky dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning to coat the top.  Cover and let rise in a warm until doubled, about 1 hour.

Punch dough down.  Roll into an 18x12 inch rectangle; spread with butter.  Combine sugar and cinnamon; sprinkle over dough to withing 1/2 inch of the edges.

Roll up jelly roll style, staring with a short side; pinch seams to seal.

Cut into 12 slices.  Place cut sides down in a greased 13x9 inch baking pan.  Cover and let rise until doubled, about 45 minutes.

Bake at 375 degrees for 15 to 20 minutes or until golden brown.  For icing, in a small bowl, beat the confectioners sugar, cream and butter until smooth.  Drizzle over warm rolls.

For a twisted cinnamon ring, follow the steps for cinnamon rolls through step 3.  Roll up jelly roll styly, starting with the LONG side.  Cut roll in half lengthwise.  Place dough side by side on a greased baking sheet.  Twist together; cut side up; shape into a ring.  Pinch ends together.  Cover and let rise until doubled; about 45 minutes.  Bake at 375 degrees for 20-25 minutes or until golden brown.  Remove from pan to a wire rack.  Make the glaze; drizzle over warm bread.

For cinnamon pull apart loaf, follow the steps for cinnamon rolls through step 3.  Cut into 36 3x2 inch rectangles. Make two stacks of 18 rectangles.  Place, cut sides up, in a greased 9x5 inch loaf pan.  Cover and let rise until doubled; about 45 minutes.  Bake at 375 degrees for 25-30 minutes or until golden brown.  Cool for 10 minutes before removing from pan.  Make glaze; drizzle over warm bread.