Multi-Grain Twisted Cinnamon Ring

From Healthy Cooking (Oct./Nov. 2011), page 40.

I decided to try making this ring after one of my sisters raved about the rolls.  I typically don't have luck with yeast breads, so I was surprised that this actually turned out for me.  And it was yummy!  This recipe can also be used for rolls or a pull-apart loaf (just follow whichever directions you want at the end of the recipe).

Prep: 30 min + rising / Bake: 15 min.
Yield: 1 ring / 1 loaf / 1 dozen rolls

Dough:
1 pkg. (1/4 oz) active dry yeast
3/4 cup warm water (110 to 115 degrees)
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 Tbs. butter, melted
1 egg
1 tsp. salt
1 3/4 to 2 1/4 cups all-purpose flour

Filling:
3 Tbs. butter, softened
1/3 cup sugar
2 tsp. ground cinnamon

Glaze:
1 cup confectioners' sugar
6 1/2 tsp. half-and-half cream
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 cup flour.  Beat on medium speed until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to coat the top.  Cover and let rise in a warm place 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 within 1/2 inch of edges.

For Icing: In a small bowl, beat the confectioners' sugar, cream, and butter until smooth.

Now choose one of the following three methods of finishing the recipe:

For Twisted Cinnamon Ring:
Roll up jell-roll style, starting with a 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 375F for 20-25 minutes or until golden brown.  Remove from pan to a wire rack.  Drizzle glaze over warm bread.

For Cinnamon Rolls:
Roll up jelly-roll style, starting with a short side; pinch seams to seal.  Cut into 12 slices.  Place cut sides down in a greased 9x13-inch baking pan.  Cover and let rise until doubled, about 45 minutes.  Bake at 375F for 15-20 minutes or until golden brown.  Drizzle glaze over warm rolls.

For Cinnamon Pull-Apart Loaf:
Cut into thirty-six 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 375F for 25-30 minutes or until golden brown.  Cool for 10 minutes before removing from pan.  Drizzle glaze over warm bread.

Notes:
- Confession: I don't hand-knead for very long if I can help it.  I just switch from the paddle to the dough hook attachment on my Kitchen-Aid mixer and call it good. :)