This was my grandmother Loretta McKinney’s recipe. It’s a shortcut to a yeasted pastry, using a can of dough. Her original recipe calls for “breadstick dough,” though I couldn’t find this in the store. They did have cans of dough in rectangular sheets that would be perfect for this. Somehow, what I came home with was a can of croissants instead. But you know, it still works — it just requires pinching the perforated seams together.

Think of this as a fun dish for a holiday or other special occasion when you have people to feed but you aren’t auditioning for The Great British Baking Show. Or just a random day when you want something fancier for breakfast than cereal, but without too much effort.

1 package of refrigerated dough
1/2 c. chopped pecans
1/3 c. raisins and/or dried cranberries
1/4 c. sifted powdered sugar
1/4 c. butter
1 tsp. cinnamon (I think more would be a lot better since this has cinnamon in the title!)
1 tsp. vanilla
White glaze (mix 1/2 c. powdered sugar, 2 tsp. milk, 1/4 tsp vanilla)
Other fun additions to consider: blueberries (as in the photo), orange zest

Combine the rest of the ingredients minus the white glaze mix.

Unroll the dough into a rectangle and spread half or two-thirds of the raisin mixture over, leaving 1/2″ edge around all sides. Fold lengthwise and seal the edges. Gently stretch the dough to 24″ and twist slightly (I failed to get this length or twist in my version and it still turned out okay). Shape in a circle on an ungreased baking sheet. Seal the edges.

Bake uncovered at 350F for 20-22 minutes. Cool slightly and drizzle with the white glaze. Serve warm.