Combine first 6 ingredients in a large bowl; mix well. Add boiling water, stirring to melt butter. Cool mixture to 105°-115°.

Dissolve yeast in warm water, let stand 5 minutes. Add to oats mixture and mix well. Gradually stir in enough flour to make soft dough.

Turn dough out onto a floured surface. Knead 8-10 minutes until smooth & elastic. Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.

Punch dough down. Turn onto floured surface. Knead 2 minutes. Divide dough in half and let rest for 10 minutes. Roll each half into 18" x 9" rectangles.

Combine sugar & cinnamon. Sprinkle half the sugar mixture evenly over each rectangle. Roll up jelly-roll fashion, beginning at the short end. Fold under ends and place in 2 greased 9x5x3" loaf pans.

Brush with melted butter. Cover & let rise in a warm place, free from drafts, for about 40-50 minutes or until doubled in bulk.

Bake at 375° for 40-45 minutes or until loaves sound hollow when tapped. Removed loaves from pans & cool on wire racks.