Apricot Breakfast Rolls

• 14 ounce active dry yeast
• 12 cup warm water (110-115)
• 2 cups warm nonfat milk (110-115)
• 1 teaspoon salt
• 1 cup whole wheat flour
• 3 12-4 12 cups all-purpose flour
• 14 12 ounces apricot spreradable fruit, divided
• 12 teaspoon ground cinnamon
• 1 cup confectioners' sugar
• 12 teaspoon cold nonfat milk

1. In a mixing bowl, dissolve yeast in warm water.
2. Stir in warm milk, salt, whole wheat flour and 3 cups all purpose flour; beat until smooth.
3. Stir in enough remaining all-purpose flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a bowl coated with nonstick cooking spray, turning once to coat top.
6. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
7. Punch down.
8. Turn onto a floured surface; knead 8 times.
9. Cover and let rest for 5 minutes.
10. Roll into an 18-inch square.
11. Spread 1 cup fruit spread to within 1/2-inch of edges; sprinkle with cinnamon.
12. Roll up jelly-roll style; pinch seam to seal.
13. Cut into 12 pieces; place in a 13x9x2-inch baking dish coated with nonstick cooking spray.
14. Cover and let rise until doubled, about 30 minutes.
15. Bake at 350 for 30-35 minutes or until lightly browned.
16. Cool on a wire rack for 30 minutes.
17. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread.
18. Drizzle over rolls.

yeast, water, warm nonfat milk, salt, whole wheat flour, flour, fruit, ground cinnamon, sugar, cold nonfat milk

Taken from www.food.com/recipe/apricot-breakfast-rolls-401963 (may not work)