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From: Judy/AZ

CINNAMON BREAKFAST ROLLS
Top-Rated Recipe, October 2000

1 (18.25-ounce) package white or yellow 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

STIR together first 5 ingredients in a large bowl; cover and let rise in a warm place
(85°), free from drafts, about 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.

Prep: 30 min., Rise: 1 hr., Chill: 8 hrs., Stand: 30 min., Bake: 25 min.