These cinnamon twists are fun to make after school. Get friends to help and then dig in while the Twisters are still warm from the oven.

Polka Dot Twisters


1-1/2 cups all-purpose baking mix
1/2 cup milk (“Mom” prefers organic)
3/4 cup Sun-Maid Natural Raisins
All-purpose flour, as needed to roll Twisters
1 egg, beaten (“Mom” prefers organic)
1 tablespoon granulated sugar
1 teaspoon cinnamon


PREHEAT oven to 425 F. For easier clean up, line a cookie sheet with foil or parchment paper, or spray with cooking spray.
STIR baking mix, milk and raisins in medium bowl for 1 to 2 minutes until a soft dough forms. Dough becomes less sticky as it is stirred.
PAT dough onto well-floured surface, and with floured hands, shape into a ball, using extra flour as needed to keep from sticking. Divide dough into 6 equal pieces.
ROLL each piece into a rope 12 inches long. Fold each rope in half and gently twist together. Place on prepared cookie sheet. COAT the top of each Twister with a thin layer of beaten egg, using fingertips or a brush. Mix together sugar and cinnamon and sprinkle about 1/2 teaspoon over each.
BAKE for 15 minutes or until light golden brown. Remove Twisters to a cooling rack. Serve warm.

Makes 6 Twisters.

*Recipe and image courtesy of Sun-Maid.*