Soften 1 T. (or 2 packets) active dry yeast in 1/4 c. warm water.
Combine in a mixing bowl:
1 c. rolled oats
3/4 c. hot scalded milk
1/2 c. shortening
1/3 c. firmly packed brown sugar
1 1/2 teas. salt. Cool to lukewarm.
Blend in 2 unbeaten eggs and the softened yeast.
Gradually add 3 1/2 to 4 c. all purpose flour and knead to form a stiff dough. Cover. Let rise in a warm place until light and doubled in size, about 1 1/2 hours.
Combine in a 13 x 9-inch pan:
1/2 c. maple flavored syrup
1/4 c. firmly packed brown sugar
1/4 c. melted butter
1 Tbsp. water
1/4 teas. maple flavor, if desired.
2/3 c. chopped walnuts.
Combine in a bowl:
2/3 c. firmly packed brown sugar
1 Tbsp. grated orange rind
1 teas. cinnamon
Roll out dough on a floured surface to 12″ x 18 to 24-inch rectangle. Brush with 1/4 c. melted butter. Sprinkle the brown sugar, orange rind, cinnamon mixture over the surface of the dough.
Beginning on the long side, roll up the dough. Cut it into 1-inch slices and place cut side down in the prepared 13 x 9-inch pan.
Let rise in a warm place until light and doubled, about 1 hour.
Bake at 350 degrees for 30 to 35 minutes until golden brown. Cool for 1 minute. Invert onto serving plate or wire rack.