Cinnamon Breakfast Rolls

By ezunich

Ingredients

• 1 package French cake mix
• 5 1/4 cups flour
• 2 envelopes active dry yeast
• 1 tsp salt
• 2 1/2 warm water (105° to 115°)
• 1/2 cup sugar
• 2 tsp ground cinnamon
• 1/2 cup butter or margarine, divided and melted
• 1/2 up raisins, divided
• 3/4 cup chopped pecans, divided
• 1 cup powdered sugar
• 3 tbs milk
• 1/2 tsp vanilla extract

Details

Servings 32

Preparation

Step 1

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

Combine 1/2 cup sugar and cinnamon.

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

Roll up starting at long end; cut cross- 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.

Remove from refrigerator, and let stand 30 minutes.

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

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