Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Combine flour, baking powder, and salt in a bowl. Set aside.

In the bowl of an electric mixer, mix together eggs, oil, sugar, vanilla, and orange juice until thoroughly combined.

Slowly add the dry ingredients to the wet ingredients and mix until a dough forms. Do not overmix.

Divide dough into two pieces. Chill for 30 minutes.

Line two baking sheets with parchment paper. Roll out each piece of dough on a floured surface (or directly on parchment paper) into a 10-inch (26-centimeter) square.

Spread 1/2 cup apricot preserves down the center of each square, leaving a one-inch (two-and-a-half-centimeter) border on all sides.

Mix together sugar and cinnamon. Sprinkle half the mixture over the jam on each log.

Fold the two sides of dough toward the center, meeting in the middle and sealing the edges. Flip over so the sealed side is on the bottom.

Sprinkle cinnamon-sugar topping over each log.

Bake for 20–25 minutes, until set and golden. Cool completely, then slice into half-inch (one-and-a-quarter-centimeter) slices. Turn each slice onto its side.

Lower oven temperature to 325 degrees Fahrenheit (160 degrees Celsius) and toast slices for five to eight minutes on each side, flipping in between until lightly toasted.