Bring 2 cups water to a boil, add oatmeal and simmer until fully cooked.  Cool slightly and add 1 stick of the margarine and honey.  Mix in 1 1/2 cups of the all-purpose flour.

Whisk the yeast and 1/2 tbsp. honey into 1/4 cup warm water.  Let it foam up slightly to proof, then mix into oatmeal batter.  Mix in remaining flour, 1/2 cup at a time, using a heavy mixer or food processor.  You will have to knead it toward the end.

Let the dough rise in a large bowl coated with cooking spray, covering the top of the bowl with a light cloth.  Let rise until doubled in size.  When it has doubled, punch it down and divide into two pieces.  

Roll each out on a floured work surface into a large rectangle.  Spread 2 tbsp. of the remaining margarine on each rectangle.  Mix together the brown sugar and cinnamon in a small bowl and then sprinkle in equal portions on each rectangle.

Roll the dough lengthwise and slice in 1 1/2” portions.  Place rolls into baking dishes coated with cooking spray; cover and let rise until doubled in size.  Bake in a 325 degree oven for 20-25 minutes until light golden brown.  Cool then ice with pre-made or homemade vanilla frosting, adding a couple tablespoons of rice milk to make icing consistency.