Cinnamon Raisin Coffee Cake

1/2 c. chopped pecans
1/3 c. raisins
1/4 c. sifted powdered sugar
1/4 c. margarine or butter, softened
1 t. cinnamon
1 t. vanilla
1 (8 count) pkg. refrigerated bread sticks
White Glaze

Combine 1/4 cup of the nuts and the next 5 ingredients. Unroll bread sticks without separating. Spread raisin mixture evenly over dough, to within 1/2 inch of edges. Fold in half lengthwise; seal long edges. Gently stretch dough to a 24" strip. Twist slightly. Shape into circle on ungreased baking sheet; seal ends. Bake, uncovered, in 350-degree oven 20-22 minutes or until golden. Cool slightly. Drizzle with white glaze. Sprinkle with remaining nuts. Serve warm.

White Glaze
In a small mixing bowl, stir together 1/2 c. sifted powdered sugar, 2 t. milk, and 1/4 t. vanilla.