Proof the Yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5-10 minutes until foamy.

Make the Dough: Add the remaining sugar, eggs, melted butter, salt, and half of the flour to the yeast mixture. Mix well. Gradually add the remaining flour until a soft dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Shape the Rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches. Spread the softened butter evenly over the dough, then sprinkle lightly with cinnamon. Spread the apricot jam evenly over the butter and cinnamon mixture.

Cut and Second Rise: Tightly roll the dough up lengthwise into a log. Cut the log into 12 equal slices. Place the rolls cut-side up in a greased 9x13 inch baking dish. Cover loosely and let rise again for 30-40 minutes until puffy.

Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown. Let cool slightly in the pan while preparing the glaze.

Prepare Glaze and Serve: Whisk together the powdered sugar and lemon juice until smooth. Add milk or cream 1 tablespoon at a time until the desired drizzling consistency is reached. Drizzle generously over the warm rolls before serving.