Apple Sauce Cinnamon Rolls

1. Preheat oven to 375 °F. Spray two 8-or 9-inch round pans with cooking spray.
2. In a large mixing bowl, combine 1 ½ c. all-purpose flour and the yeast.
3. In a small saucepan combine ¾ c. Mott's Natural Applei Saucei, skim milk, 2 tbsp.
4. sugar, butter, and salt.
5. Heat over medium heat and stir just until warm (120 °F to 130 °F) and butter is almost melted (milk will appear curdled).
6. Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
7. Beat on high speed for 3 minutes, using a spoon to stir in 2-¼ c. flour.
8. Turn dough out onto a lightly floured surface.
9. Kneadi in enough remaining flour, up to ¼ c. to make a moderately soft dough that is smooth and elastic (3 to 5 min. ). Shape dough into a ball.
10. Place dough in a bowl sprayed lightly with cooking spray; turn dough once to grease surface.
11. Cover and let rise in a warm place until doubled in volume (about 1 hr. ). Punch dough down, turn out onto a lightly floured surface.
12. Cover and let rest 10 minutes.
13. On lightly floured surface, roll dough to a 12-inch square.
14. Spread ¼ c. Mott's Natural Apple Sauce.
15. Combine 1/3 c. sugar and cinnamon; sprinkle over dough.
16. Roll up and seal seams.
17. Slice dough into 12 pieces.
18. Arrange 6 rolls, cut side down, in each pan. Cover and let rise in a warm place until nearly doubled (about 30 min. ). Bakei for 20 to 25 minutes or until golden.
19. Cool 5 min. Invert onto serving plate.
20. Drizzle with a mixture of confectioners' sugar, vanilla, and skim milk.
21. Serve warm.