Cinnamon Breakfast Rolls
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| 1 package | french vanilla cake mix -- 18.25 oz. |
| 5-1/4 cup | all-purpose flour |
| 2 envelope | active dry yeast -- 1/4 oz. each |
| 1 tsp | salt |
| 2-1/2 cup | warm water -- 1050 to 1150 |
| 1/2 cup | sugar |
| 2 tsp | 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 Tbsp | milk |
| 1/2 tsp | vanilla extract |
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| 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. |
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| source: ruth h. todd, charlotte, north carolina southern living |
| yield: 32 rolls |
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| (ID: 8633) Mirror: rec.food.recipes: Fri, Feb 27, 2004 |