Cinnamon Breakfast Rolls

  • 1-18.25 oz. pkg. French vanilla cake mix
  • 5 1/4 cup all-purpose flour
  • 2 1/4 oz. pkgs. active dry yeast
  • 1 tsp salt
  • 2/1/2 cup warm water, 105° F to 115° F
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1/2 cup butter, divided and melted
  • 1/2 cup raisins
  • 3/4 cup pecans, chopped and divided
  • 1 cup powdered sugar
  • 3 Tbsp milk
  • 1/2 tsp vanilla image placeholder

Stir together cake mix, flour, yeast, salt and warm water in a large bowl.

Allow to rise in warm place, 85° F, for 1 hour.

Combine sugar and cinnamon.

Turn dough out onto well-floured surface; divide in half. Roll one portion into an 18x12-inch rectangle.

Brush with half of butter; sprinkle with half of sugar mixture, half of raisins , and 1/4 cup pecans.

Roll up starting at long end; cut crosswise into 16 slices, 1 inch thick.

Place rolls into lightly greased 13x9-inch pan.

Repeat procedure with remaining dough.

Cover and chill rolls for 8 hours. Remove from refrigerator and let stand 30 minutes.

Bake in preheated 350° F oven for 20 to 25 minutes or until golden; cool slightly.

Stir together powdered sugar, milk and vanilla; drizzle over rolls.

Sprinkle with remaning pecans.

Servings: 32 rolls
Submitted by: Recipe Group Member