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    Cinnamon Breakfast Rolls


    Source of Recipe


    Southern Living, Dec. 2005

    Recipe Link: http://southernliving.com

    List of 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


    Recipe



    Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (85°), 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 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° 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: 32 rolls
 

 

 

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