Apricot Breakfast Rolls

Directions

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