BREAKFAST WITH CINNAMON ROLLS RECIPES

Steps:

• Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (85°), 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 minutes.
• Bake at 350° for 20 to 25 minutes or until golden; cool slightly.
• Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans.

Steps:

• Preheat the oven to 350°. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.  Whisk together the eggs, half-and-half, cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.  Mix the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.  Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting.