Cinnamon Breakfast Rolls (24 servings) 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 degrees to 115 degrees) 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 degrees), 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 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: 24 rolls. Prep: 30 min., Rise: 1 hr., Chill: 8 hrs., Stand: 30 min., Bake: 25 min. Great for the holidays! Makes a lot of delicious cinnamon rolls. Feel free to replace the pecans with chopped walnuts if you like those better. Mr Breakfast would like to thank mrbreakfast_lvr for this recipe. Recipe number 1937. Submitted 12/21/2006.