Cinnamon buns

2/3 cup water
1/3 cup quick-cooking oats
1/4 cup white sugar
1/2 cup warm water
1 pkg. (1tbsp.) yeast
2/3 cup skim milk powder
1 1/2 tsp. salt
1 cup hot water
1/3 cup liquid honey
2 tbsp. butter
2 cups whole wheat flour
about 3 1/2 cups all purpose flour

Filling & Topping:
1 1/2 cups butter, softened
1 1/2 cups packed brown sugar
1 1/4 cups quick cooking oats
1/4 cup poppy seeds
2 tbsp. cinnamon
1/4 cup all purpose flour
12 buns
In saucepan, bring 2/3 cup water to a boil.
Stir in oats.
Cook about 5 minutes or very thick.
Remove; cover & let stand until slightly cool.
In large bowl dissolve 1/2 tsp sugar in warm water.
Sprinkle in yeast.
Let stand about 10 minutes.
Whisk in cooled oatmeal, skim milk powder, salt, hot water, honey, butter & remaining sugar intul smooth and butter is melted.
Whisk in flour.
Dough will be sticky.
Knead dough on floured surface until smooth and elastic, adding flour as necessary to prevent sticking.
Put in greased bowl, cover and let rise until doubled.

Filling & Topping:
In bowl, mix butter and brown sugar.
Stir in 1 cup oats, poppy seeds and cinnamon.
Reserve 1/3 cup mixture.
On floured surface, roll dough in rectangle and let rest.
Spread filling on dough, roll up and pinch seam to seal.
Cut into 12 equal pieces and put in rectangle pan.
Stir rest of oats and flour into reserved filling until crumbly.
Sprinkle on buns.
Cover and let rise until plump.
Bake in 325F oven for about 1 hour or until browned and tops sound hollow when tapped.