Cinnamon Breakfast Rolls

(24 servings)

  • 1 (18.25-ounce) package white or yellow 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 degrees to 115 degrees)
  • 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
STIR together first 5 ingredients in a large bowl; cover and let rise in a warm place (85 degrees), free from drafts, about 1 hour.

COMBINE 1/2 cup sugar and cinnamon.

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.

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.

REMOVE from refrigerator, and let stand 30 minutes.

BAKE at 350 degrees for 20 to 25 minutes or until golden; cool slightly.

STIR together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans. Yield: 24 rolls.

Prep: 30 min., Rise: 1 hr., Chill: 8 hrs., Stand: 30 min., Bake: 25 min.

Great for the holidays! Makes a lot of delicious cinnamon rolls. Feel free to replace the pecans with chopped walnuts if you like those better.

Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.

Recipe number 1937. Submitted 12/21/2006.