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Cinnamon Breakfast Rolls




List of Ingredients



• 1 (18.25-oz) pkg French vanilla cake mix
  
• 5 1/4 cups all-purpose flour
  
• 2 (1/4-oz) envelopes active dry yeast
  
• 1 tsp salt
  
• 2 1/2 cups warm water (105 to 115 degrees)
  
• 1/2 cup sugar
  
• 2 tsp ground cinnamon
  
• 1/2 cup butter or margarine, divided and melted
  
• 3/4 cups chopped pecans, divided
  
• 1 cup powdered sugar
  
• 3 T milk
  
• 1/2 tsp vanilla extract
  






Instructions



1. Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (85 degrees), free from drafts, 1 hour.
   
2. Combine 1/2 cup sugar and cinnamon.
   
3. Turn dough out onto a well-floured surface; divide in half. Roll one portion into an 18" x 12" rectangle. Brush with half of butter; sprinkle with half of sugar mixture, and 1/4 cup pecans.
   
4. Roll up starting at long end; cut crosswise into 16 (1" thick) slices. Place rolls into a lightly greased 13" x 9" pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
   
5. Remove from refrigerator, and let stand 30 minutes.
   
6. Bake at 350 degrees for 20 to 25 minutes or until golden; cool slightly.
   
7. Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans.
   






Final Comments


Yield: 32 rolls.