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CINNAMON BREAKFAST ROLLS




List of Ingredients



• 18 1/4 OUNCE PACKAGE FRENCH VANILLA CAKE MIX
  
• 5 1/4 CUPS FLOUR
  
• 2 ( 1/4 OUNCE EACH) ENVELOPES ACTIVE DRY YEAST
  
• 1 TEASPOON SALT
  
• 2 1/2 CUPS WARM WATER ( 105° TO 115°)
  
• 1/2 CUP SUGAR + 2 TEASPOONS CINNAMON
  
• 1/2 CUP MELTED BUTTER DIVIDED
  
• 3/4 CUPS CHOPPED PECANS, DIVIDED
  
• 1 CUP CONFECTIONERS' SUGAR
  
• 3 TABLESPOONS MILK
  
• 1/2 TEASPOON VANILLA
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. STIR TOGETHER THE CAKE MIX, FLOUR, YEAST, SALT AND WARM WATER IN A LARGE BOWL, MIXING WELL TO COMBINE. COVER AND LET RISE IN A WARM PLACE ABOUT 85°, FREE FROM DRAFTS FOR ABOUT 1 HOUR.
   
3. COMBINE 1/2 CUP SUGAR AND 2 TEASPOONS CINNAMON.
   
4. TURN DOUGH OUT ONTO A WELL FLOURED SURFACE, DIVIDE DOUGH IN HALF. ROLL ONE PORTION INTO A 18" X 12" RECTANGLE. BRUSH WITH HALF OF THE MELTED BUTTER AND SPRINKLE WITH HALF OF THE SUGAR MIXTURE AND 1/4 CUP OF PECANS.
   
5. ROLL UP STARTING AT LONG END, CUT CROSWISE INTO 16 (1") SLICES. PLACE ROLLS INTO A LIGHTLY GREASED 13" X 9" BAKING PAN. REPEAT PROCEDURE WITH REMAINING DOUGH. COVER AND CHILL 8 HOURS.
   
6. REMOVE FROM REFRIGERATOR AND LET STAND 30 MINUTES. BAKE FOR 20 TO 25 MINUTES OR UNTIL GOLDEN. COOL SLIGHTLY.
   
7. COMBINE CONFECTIONERS' SUGAR, MILK AND VANILLA, MIXING WELL UNTIL SMOOTH.
   
8. DRIZZLE OVER ROLLS AND SPRINKLW WITH REMAINING PECANS.
   
9. 32 ROLLS