Cinnamon Breakfast Rolls

Name: Cinnamon Breakfast Rolls
Ingredients: 1 (18.25-ounce) package French vanilla cake mix; 5 1/4 cups all-purpose flour; 2 (1/4-ounce) envelopes active dry yeast; 1 teaspoon salt; 2 1/2 cups warm water (105° to 115°); 1/2 cup sugar; 2 teaspoons ground cinnamon; 1/2 cup butter or margarine, divided and melted; 1/2 cup raisins, divided; 3/4 cup chopped pecans, divided; 1 cup powdered sugar; 3 tablespoons milk; 1/2 teaspoon vanilla extract

13 ingredients

7 steps

Ingredients

1 (18.25-ounce) package French vanilla cake mix
5 1/4 cups all-purpose flour
2 (1/4-ounce) envelopes active dry yeast
1 teaspoon salt
2 1/2 cups warm water (105° to 115°)
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter or margarine, divided and melted
1/2 cup raisins, divided
3/4 cup chopped pecans, divided
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

Directions

1

Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (85°), free from drafts, 1 hour.
2

Combine 1/2 cup sugar and cinnamon.
3

Turn dough out onto a well-floured surface; divide in half. Roll one portion into an 18- x 12-inch rectangle. Brush with half of butter; sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans.
4

Roll up starting at long end; cut crosswise into 16 (1-inch-thick) slices. Place rolls into a lightly greased 13- x 9-inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
5

Remove from refrigerator, and let stand 30 minutes.
6

Bake at 350° for 20 to 25 minutes or until golden; cool slightly.
7

Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans.