Apricot Braid

On a lightly floured surface roll loaf into a rectangle approximately 14 x 8 inches. Place rectangle of dough on a greased sheet pan. Spread with 2 tablespoons butter and 2 tablespoons brown sugar (save remaining butter and sugar for glaze). Drain the apricots reserving the liquid for the glaze. Place drained apricot halves lengthwise down center of rectangle. Sprinkle with marshmallows and cinnamon. With sharp knife or scissors, cut dough into strips lengthwise down each side of the rectangle. Make strips 1-inch wide and 2-inches deep (or cut in until it almost hits the filling). Gently stretch each strip and criss-cross over filling. Let rise in warm area until puffy, 30-60 minutes. While rising, make glaze. Glaze: combine remaining sugar and butter with reserved apricot syrup in a medium sauce pan. Bring to a boil. Let boil for 5 minutes. Remove from heat. Set aside. When twist has risen, bake at 350° for 25 minutes. Remove from oven and brush with glaze. Return twist to oven to bake 10-15 minutes longer. Remove from oven, brush with additional glaze. Remove twist from sheet pan to cool on wire rack. When cool, slice and serve.