|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter||6 Tablespoon, softened (1/4 Cup Plus 2 Tablespoons)|
|All purpose flour||3 Cup (48 tbs)|
|Apricot preserves||12 Ounce (1 Cup / 1 Jar)|
|Coconut almond frosting||5 3⁄4 Ounce (1 Package)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
Soften yeast in water.
In large mixer bowl, combine milk, sugar, 1/4 cup butter and salt.
Cool to lukewarm.
Add yeast, egg and I cup flour.
Blend well; beat 3 minutes at medium speed of mixer.
Gradually stir in remaining flour to form a soft dough.
Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
Thoroughly blend dry frosting mix.
Melt 1/3 cup butter in 13 x 9-inch pan.
Sprinkle with brown sugar and half of frosting mix.
Stir until blended; spread evenly over bottom of pan.
Roll out dough on floured surface to a 15 x 12-inch rectangle.
Spread with 2 tablespoons butter, then apricot preserves.
Sprinkle with remaining frosting mix.
Starting with 15-inch side, roll up jelly roll fashion.
Cut into l-inch slices.
Place, cut-side up, in pan.
Cover; let rise until light, about 30 minutes.
Bake at 375° for 25 to 30 minutes.