1/2 cup white sugar
3 tablespoons honey
1/2 teaspoon vanilla extract
1 cup rolled oats
4 cups all-purpose flour
1 1/2 cups rye flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup chopped pecans
1/3 cup brown sugar
1 cup hot water
1 cup cider
1 tablespoon lemon juice
In a small bowl, mix the sugar, honey and vanilla. Set aside.
Spread the oatmeal over the bottom of a greased 9x13 inch bowl or life size pan. Add the flour, oats, rye flour, baking soda, salt and pecans. Mix well, cover bowl and refrigerate overnight.
Place oats on a single layer in the greased prepared pan. Dust over the brown sugar, stirring frequently. Shape the mixture into a 3 inch diameter roll. Shape the cinnamon roll into 1 inch balls and place them in the greased, oil based baking dish. Spread the cinnamon roll mixture over the rolled oats. Drizzle lemon juice over the cinnamon rolls.
Bake in the preheated 350 degrees F (175 degrees C) for 25 minutes. Check the roll's internal temperature at 40 minutes. Cool completely before cutting into squares.
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