In large bowl, combine 2 cups flour, undissolved yeast, cinnamon and salt.

Heat milk, honey, water and butter until very warm (120° to 130°F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in apricots.

Divide dough into 3 equal pieces; roll to 12-inch ropes. Braid ropes; pinch ends to seal.

Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.

Bake at 350°F for 25 to 30 minutes or until done. Remove from oven; brush top of loaf with honey. Remove from sheet; cool on wire rack.

Bread machine variation: Measure 3 cups all-purpose flour and other ingredients into bread machine pan as suggested by manufacturer. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle. Shape dough and proceed as directed.