Pancake Mix Raspberry Cinnamon Rolls

In a measuring cup, stir warm water, yeast and 1 tablespoon of sugar together. Set aside to proof. In a large bowl, stir 2 cups of pancake mix together with 1/4 cup granulated sugar and melted butter. Pour in yeast mixture and stir well to get rid of most of the lumps.

Stir in remaining 1/2 cup pancake mix. Pour into greased bowl, cover and refrigerate 12 hours or overnight.

In the morning, roll out chilled dough on well floured board into a square slightly larger than 12x12. Cut off uneven edges to get a 12x12 even square. Spread jam over dough entirely, then sprinkle with sugar and cinnamon. Roll into log, cut into 6 2-inch pieces and place into parchment paper lined jumbo muffin tin.

Preheat oven to 375 degrees. Place rolls next to the oven to come to room temperature quicker.

Bake 15-20 minutes or until edges start to brown slightly. Remove from oven. For the glaze, stir all ingredients together until your desired consistency is reached. Drizzle over rolls and serve warm.