Raisin-Nut Cinnamon Rolls

Ingredients:

2 packages quick-rising active dry yeast

2 1/2 cups lukewarm water

1 box (18.25 ounces) yellow cake mix with pudding

6 1/2 cups all-purpose flour, divided

1 teaspoon salt

1/2 cup cooking oil

2 eggs, at room temperature

1 stick melted butter, divided

1 1/2 cups brown sugar, divided

3 tablespoons crushed cinnamon, divided

1 cup crushed pecans, divided

1 cup raisins, divided

1/2 stick melted butter

1 box confectioners' sugar

1/2 teaspoon vanilla extract

milk, just enough to make icing

Directions:

In a large mixing bowl, dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, salt, oil, and eggs. Beat well. Add the balance of the flour to make a soft dough. Knead lightly and let rise until it reaches double the original size. Roll out half the dough to 1/4" thickness, making the dough twice as long as wide. Spread the dough with 1/2 stick melted butter, 3/4 cup brown sugar, 1 1/2 teaspoon cinnamon, 1/2 cup pecans and 1/2 cup raisins . Roll the dough as if you were making a jelly roll; cut into 12 pieces.

Repeat with the second half of dough and ingredients, making another roll and cutting into 12 pieces.

Preheat oven to 350 degrees. Let the pieces rise until double their original size. Bake at 350 degrees for 20-25 minutes. Ice the rolls while they are still warm.

Make an icing by mixing 1/2 stick butter and confectioners' sugar until crumbly. Add vanilla and enough milk to make the right consistency for a drizzling icing over the rolls.