1 can -cooking spray (just to spray pans and bowl)
3/4 cup brown sugar firmly packed
2 1/2 tsp ground cinnamon
4 tbsp butter softened
1 cup powder sugar
1/2 tsp vanilla extract
1 tsp milk
2/3 cup apricot preserves
Instructions
warm the milk to 100 to 110,add dry yeast and 1 tablespoon of sugar let dissolve, stir well.
let set 5 minutes.
stir in 1/4 cup of butter, 3 1/2 teas, of vanilla and the egg yolks.mixing well.pour into mixing bowl, useing a standmixer.15 seconds.
now add the 4 1/2 cups flour ,salt and the rest of 3 tablespoons sugar.add to milk mixture, useing the hook blade on ur mixer.mix untill it froms a ball, now one tablespoon at a time adding the rest of the flour, mixing on low for 2 minutes...trun dough onto a lightly floured surface.knead a minute ( dough will be lightly sticky)
place dough in a lg bowl thats been sprayed, trun the dough over so it will coat the dough.
now cover with platic wrap.
now put it in a warm dry place (85) free from drafts, for 1 hour or double in size.
now take the dough and punch down dough let set 5 minutes, divide dough in half, working with one at a time, place other half covering it to keep it from drying .
roll out one half of dough in to a 14x7 inch rectangle on a lightly floured surface.
mix the brown sugar and cinnamon well, sprinkle on half of sugar mixtrue on one of the doughs, leaving an inch clear of sugar.to seal, roll up the dough tightly, starting on small side.pinch a seams on the end to seal.
now cut each dough into 3 pieces.place them in a 2-( 8x4) inch loaf pans ,coat with cooking spray lightly.
cover pans for 30 minutes,
preheat oven on 375F and bake on 350F, for 35 minutes or until loaves are golden brown, and sounds hollow when tapped.let cool for 8 minutes trun onto a wire rack.brush on melted perserve, let loafs cool,
place butter in a mixing bowl, beat butter until its creamed, add powder sugar, vanilla and milk, beat just until blended.spread ontop of loafs .