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1
In a large bowl, dissolve yeast and sugar in 1 cup warm water; let stand for 5 minutes. Add the dry cake mix, whole wheat flour, oil, eggs, vanilla, salt and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
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2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
In a large saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are tender. Drain. In a bowl, combine the apricots, brown sugar, walnuts, coconut, flour and cinnamon; set aside.
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4
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into an 18x12-in. rectangle. Brush melted butter to within 1/2 in. of edges; sprinkle with apricot mixture. Drizzle each with 1 tablespoon honey. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
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5
Cut each into 15 rolls. Place cut side up in two greased
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6
s and one 9-in. square baking pan. Drizzle with remaining honey. Cover and let rise in a warm place until doubled, about 30 minutes.
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7
Bake at 350u00b0 for 20-25 minutes or until golden brown. Combine the confectioners' sugar, milk, butter and vanilla; drizzle over rolls. Sprinkle with coconut. Serve warm.
