Monday, January 23, 2012


1/3 cup raisins
1/4 cup chopped pecans
1/4 cup sifted powdered sugar
1/4 cup butter, softened
1 tsp ground cinnamon
1 tsp vanilla extract
1 can (8-count) breadstick dough
1/2 cup sifted powdered sugar
2 tsp milk
1/4 tsp vanilla extract
1/4 cup chopped pecans

Preheat oven to 350 degrees.

Mix raisins, 1/4 cup chopped pecans, 1/4 cup powdered sugar, butter, cinnamon, and vanilla together in a small bowl.

Without separating, unroll the bread dough onto a work surface.  Spread the raisin mixture evenly to within 1/2-inch of the edges.  From the long side, fold the dough in half; seal edge.  Stretch the dough gently into a 24-inch long strip and twist slightly.  Shape into a circle on an ungreased cookie sheet; seal the ends.

Bake, covered with some foil, for 20 to 22 minutes or just until golden brown.  Allow to cool slightly.

In a small bowl mix the 1/2 cup powdered sugar, milk, and 1/4 teaspoon vanilla extract until smooth.  Drizzle the glaze over the coffee cake and sprinkle with the chopped pecans.

Yields 8 servings.

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