Spray two cookie sheets with cooking spray.

Place cranberry sauce in fine strainer or sieve; stir to break up.

Set aside to drain thoroughly.

In large bowl, combine contents of box and yeast packet from hot roll mix with oats and 1/4 cup granulated sugar; mix well.

Stir in hot water, egg substitute and margarine until dough pulls away from bowl.

Knead on lightly floured surface 5 minutes or until smooth.

Divide dough in half.

Keep half the dough covered.

Press other half of dough into 12 x 8-inch rectangle on one cookie sheet.

Top with half of drained cranberry sauce, 1/4 cup nuts and 1 tbsp sugar to within 1-inch of edge.

Roll up, starting from long side, pinching seams and ends to seal.

Bring ends together to form a ring.

With kitchen shears, cut through ring almost to center at 2-inch intervals.

Make second wreath with remaining dough.

Cover both wreaths loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size.

Heat oven to 350°F.

Uncover wreaths; bake 23 to 28 minutes or until golden brown.

Carefully remove to wire rack; cool completely.

For icing, combine all ingredients in small bowl; mix until smooth.

Spread over top of each wreath.

Serve warm or at room temperature.