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Cinnamon Breakfast Rolls

1 (18.25-ounce) package French vanilla 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* to 115*F / 40* to 45*C)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup butter or margarine, melted - divided use
1/2 cup raisins - divided use
3/4 cup chopped pecans - divided use
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

1. Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (85*F / 30*C), free from drafts, 1 hour.
2. Combine 1/2 cup sugar and cinnamon.
3. 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.
4. 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.
5. Remove from refrigerator, and let stand 30 minutes.
6. Bake at 350*F (175*C) for 20 to 25 minutes or until golden; cool slightly.
7. Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans.

Makes 32 rolls.