| 1 | Let bread dough completely thaw. |
| 2 | On a lightly floured surface, roll thawed loaf into a rectangle approximately 14 by 8". |
| 3 | Place rectangle of dough on a greased sheet pan. |
| 4 | Spread with 2 tablespoons margarine and 2 tablespoons brown sugar (save remaining margarine and sugar for glaze). |
| 5 | Drain the apricots, reserving the liquid for the glaze. |
| 6 | Place drained apricot halves lengthwise down center of rectangle. |
| 7 | Sprinkle with marshmallows and cinnamon. |
| 8 | With sharp knife or scissors, cut dough into strips lengthwise down eachside of rectangle. |
| 9 | Make strips 1" wide an 2" deep (or cut in until it almost hits the filling). |
| 10 | Gently stretch each strip and criss-cross over filling. |
| 11 | Let rise in warm area until puffy, 30 to 60 minutes (see note). |
| 12 | While rising make glaze. |
| 13 | For glaze, combine remaining sugar and margarine with reserved apricot syrup in a medium sauce pan. |
| 14 | Bring to a boil. |
| 15 | Let boil for 5 minutes. |
| 16 | Remove form heat. |
| 17 | Set aside. |
| 18 | When twist has risen, bake in a preheated 350 oven for 25 minutes. |
| 19 | Remove from oven and brush with glaze. |
| 20 | Return twist to oven and bake 10 to 15 minutes longer. |
| 21 | Remove from oven, brush with additional glaze. |
| 22 | Remove twist from sheet pan to cool on a wire rack. |
| 23 | When cool, slice and serve. |
| 24 | Note: twist can be assembled in the evening to rise in the refrigeratior overnight. |
| 25 | This enables you to quickly bake it for breakfast in the morning. |
| 26 | Simply brush the unrisen twist with some melted margarine and cover with plastic wrap to keep from drying out while in the refrigerator. |
| 27 | In the morning, proceed with remaining recipe instructions |
