Cinnamon Breakfast Rolls

Ingredients:

• 1 (18.25oz) package french vanilla cake mix
• 5 1/4 cups all-purpose flour
• 2 (1/4oz ea) envelopes active dry yeast
• 1 teaspoon salt
• 2 1/2 cups warm water
• 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 pecans, chopped and divided
• 1 cup powdered sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

Stir together the first 5 ingredients in a large bowl, cover and let rise in a warm place, free from drafts for 1 hour. Combine 1/2 a cup of sugar and cinnamon. Turn the dough out onto a well-floured surface and divide in half. Roll one portion into an 18x12-inch rectangle. Brush with half of the butter, then sprinkle with half the sugar mixture, half the raisins and 1/4 cup of pecans. Roll up, starting at the long end, then cut crosswise into 16 1-inch-thick slices. Place the rolls into a lightly greased 13x9-inch pan. Repeat the procedure with remaining rectangle. Cover and chill 8 hours. Remove from the refrigerator and let stand for 30 minutes. Bake at 350° for 20 to 25 minutes or until golden, then cool slightly. Stir together the powdered sugar, milkl and vanilla, then drizzle over the rolls. Sprinkle with the remaining pecans.