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Cinnamon Breakfast Rolls

1          (18.25 oz.) package French vanilla 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 (105-115 degrees)

1/2       cup sugar

2          teaspoon 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 degrees), free from drafts, 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 min.

BAKE at 350 degrees 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.

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