Cinnamon Breakfast Rolls

Rose Rauhauser


They are a yeast dough breakfast roll and can be made and put in the refrigerator overnight for next day bake and serve. Light and delicious for a special breakfast. Enjoy


★★★★★ 1 vote

6 or more
2 Hr
25 Min


  • 1
    french vanille cake mix 18.25 oz. if you can if not any size
  • 5 1/2 c
  • 2
    1/4 oz. package active dry yeast
  • 1 tsp
  • 2 1/2 c
    warm water
  • 1/2 c
  • 2 tsp
  • ·
    softened butter to spread on each of the doughs
  • 1/2 c
    golden raisins (optional)
  • 3/4 c
    chopped pecans (optional)

  • 1 c
    powdered sugar
  • 3 Tbsp
  • 1/2 tsp

How to Make Cinnamon Breakfast Rolls


  1. Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place, 1 1/2 hours. Combine sugar and cinnamon. After dough has risen, turn out onto a well floured surface; divide in half. Roll one portion into 18x12 rectangle. Brush with butter; sprinkle with half of sugar mixture. If you are using raisins and pecans, put them on top of sugar mixture. Roll up starting at the long end. Cut into 10 or more 2 inch slices. Place rolls side up into a lightly greased 9x13 pan. Repeat procedure with the remaining rectangle. Cover and chill overnight. Remove from refrigerator 30 minutes before placing in the oven. Preheat oven to 350. Bake 20 to 30 minutes or until golden. Cool slightly. Stir together powdered sugar, milk and vanilla; drizzle over rolls. Sprinkle with pecans if desired. Serve.
  2. Make sure you have enough room for expansion of the yeast rolls, you may want to put them in something larger than a 9x13 or two 9x13. They don't have to be refrigerated overnight but can be. If you want to make them the same day, just let them raise for 1 hour after you put them in the pans, then bake and drizzle. Enjoy

Printable Recipe Card

About Cinnamon Breakfast Rolls

Main Ingredient: Flour
Regional Style: American

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