Cinnamon Breakfast Rolls
1 package French vanilla cake mix -- 18.25 oz. 5 1/4 cups all-purpose flour 2 envelopes active dry
yeast -- 1/4 oz. each 1 teaspoon salt 2 1/2 cups warm water -- 1050 to 1150
1/2 cup sugar 2 teaspoons ground cinnamon
2/2 cup butter or margarine -- divided and melted
3/2 cup raisins -- divided
4/4 cup chopped pecans -- divided 1 cup powdered sugar 3 tablespoons milk
5/2 teaspoon vanilla extract
Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (850), free
from drafts, 1 hour. Combine 1/2 cup sugar and cinnamon. Turn dough out onto a will-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.
Source: Ruth H. Todd, Charlotte, North Carolina Southern Living Yield: 32 rolls
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