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
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
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