CINNAMON RAISIN COFFEE TWIST

1/2 cup chopped pecans

1/3 cup raisins*

1/4 cup sifted powdered sugar

1/4 cups butter softened

1 tsp ground cinnamon

1 tsp vanilla

1 pkg (8) refrigerated bread sticks

1/2 sifted powdered sugar

2 tsp milk

1/4 tsp vanilla

*May substitute chopped dates, if desired.

Combine half the pecans, the raisins, 1/4 cup powdered sugar, butter, cinnamon. and 1 tsp vanilla. Unroll the breadsticks without separating. Spread raisin mixture evenly over the dough, to within 1/2-inch of the edges. Fold in half lengthwise, seal long edges. Gently stretch dough to a 24-inch strip. Twist slightly. Shape into circle on ungreased baking sheet; seal ends. Bake, uncovered, in 3550-degree oven 20-22 minutes or till golden. Cool slightly.

For glaze, in a small mixing bowl stir together 1/2 cup sifted powdered sugar, milk, and 1/4 teaspoon vanilla. Drizzle over bread. Sprinkle with remaining nuts. Serve warm. Makes 8 servings.

recipe and photo from BH&G 1989