CINNAMON-BUN BREAD BREAD 1 package dry yeast (about 2 1/4 teaspoons) 1/4 cup granulated sugar, divided 1 2/3 cups warm fat-free milk (100° to 110°F) 1/4 cup butter or stick margarine, melted 4 teaspoons vanilla extract 2 large egg yolks 5 cups all-purpose flour, divided 2 teaspoons salt Cooking spray 2/3 cup packed brown sugar 2 teaspoons ground cinnamon 1/2 cup apricot preserves, melted GLAZE 1 tablespoon butter or stick margarine, softened 1 cup sifted powdered sugar 1 tablespoon fat-free milk 1/2 teaspoon vanilla extract

To prepare the bread, dissolve yeast and 1 tablespoon granulated sugar in warm milk in a large bowl; let stand 5 minutes. Stir in 1/4 cup butter, 4 teaspoons vanilla, and egg yolks. Lightly spoon flour into dry measuring cups, and level with a knife. Add 4 1/2 cups flour, 3 tablespoons granulated sugar, and salt to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down, and let rest 5 minutes. Divide in half. Working with one portion at a time (cover each portion into a 14 x 7-inch rectangle on a floured surface. Combine brown sugar and cinnamon. Sprinkle each dough portion with half of brown sugar mixture, leaving a 1/2-inch border. Roll up each dough rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets, and pinch seams and ends to seal. Cut each dough toll crosswise into 3 pieces. Place 3 pieces, cut sides up, into each of 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover dough and let rise 30 minutes or until doubled in size.

Preheat oven to 350°.

Uncover the dough, and bake at 350°F for 35 minutes or until the loaves are browned on bottoms and sound hollow when tapped. Cool in pans 10 minutes on a wire rack, and remove from pans. Brush the tops of loaves with the melted preserves. Cool loaves on rack.

To prepare the glaze, beat 1 tablespoon butter at low speed of a mixer until creamy. Add remaining ingredients, beating just until blended. Spread over top of loaves.

Makes 2 loaves, 12 servings per loaf.

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