ROLLS
1 (18.25-ounce) package French vanilla cake mix
5¼ cups all-purpose flour
2 (¼-ounce) envelopes active dry yeast
1 teaspoon salt
2½ cups warm water
½ cup granulated sugar
2 teaspoons ground cinnamon
¼ plus ¼ cup (1 stick) butter or margarine, melted
¼ plus ¼ cup raisins
¼ plus ¼ plus ¼ cup chopped pecans
GLAZE
1 cup confectioners’ sugar
1½ tablespoons milk
½ teaspoon vanilla extract
For the rolls: In a large mixing bowl stir together the cake mix, flour, dry yeast, salt, and warm water. Cover and allow this mixture to rise in a warm place free from drafts for 1 hour. In a small bowl combine the granulated sugar and cinnamon. Turn the dough out onto a wellfloured surface and divide it in half. Roll one portion into an 12 × 18-inch rectangle. Brush this dough with ¼ cup melted butter. Sprinkle with half the sugar and cinnamon mixture (about ¼ cup), ¼ cup raisins, and ¼ cup chopped pecans. Roll the dough starting at the long end. Cut crosswise into 16 (1-inch-thick) slices. Place the rolls on a lightly greased 9 × 13-inch pan.
Repeat this procedure with the remaining dough rectangle. Cover and chill the rolls in the refrigerator for 8 hours. Remove from the refrigerator and let the rolls stand for 30 minutes. Preheat the oven to 350°. Bake them for 20 to 25 minutes or until golden brown. Remove them from the oven and allow them to cool slightly.
For the glaze: In a small bowl stir together the confectioners’ sugar, milk, and vanilla. Drizzle this mixture over the rolls. Sprinkle with the remaining ¼ cup chopped pecans.
YIELD: 32 ROLLS