Cinnamon Breakfast Rolls Recipe

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Ready in: > 2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 32 rolls

Ingredients:
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 -- 105F to 115F
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

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Directions:

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

This recipe from CDKitchen for Cinnamon Breakfast Rolls serves/makes 32 rolls

Recipe ID: 14964

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