1/2 c WARM WATER
1 1/2 c MILK, SCALDED AND COOLED
2/3 c VEGETABLE OIL
1/2 c SUGAR
2 ts SALT
2 ea EGGS
1 1/2 c QUICK COOKING OATS
5 1/2 c FLOUR
3 tb MELTED BUTTER*
1 c SUGAR *
1/4 c CINNAMON*
*INGREDIENTS FOR FILLING
IN A LARGE BOWL DISSOLVE YEAST IN WARM (110 DEG F.) WATER. ADD MILK, OIL, 1/2 CUP SUGAR, SALT, EGGS AND OATS. STIR IN ENOUGH FLOUR TO MAKE A STIFF DOUGH. REMOVE FROM BOWL AND KNEAD ON A FLOURED SURFACE UNTIL DOUGH IS SATINY AND SMOOTH, ABOUT TEN MINUTES. PLACE IN A GREASED BOWL, TURNING TO COAT TOP, COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN BULK. PUNCH DOWN AND DIVIDE INTO 3 EQUAL PARTS. COMBINE BUTTER, SUGAR AND CINNAMON. ROLL DOUGH INTO A RECTANGLE AND SPREAD WITH ONE-THIRD CINNAMON MIXTURE. ROLL UP TO FORM A LOAF, SEALING ENDS. PLACE SEAM SIDE DOWN IN GREASED BREAD PAN. REPEAT WITH OTHER DOUGH PIECES. COVER AND LET RISE FOR ABOUT 1 HOUR OR UNTIL DOUBLED IN BULK. BAKE AT 375 DEG F. FOR ABOUT 1 HOUR OR UNTIL GOLDEN IN COLOR. .
