Instructions

• In a measuring cup, stir together 1/2 cup warm water, 2 1/4 teaspoons quick-rise yeast, and 1 tablespoon granulated sugar. Set aside and let the mixture proof until foamy, about 5–10 minutes.
• In a large bowl, combine 2 cups of the pancake mix, 1/4 cup granulated sugar, and 1/4 cup melted butter. Stir to combine.
• Pour the proofed yeast mixture into the bowl and stir until the mixture forms a shaggy dough and most lumps are incorporated.
• Stir in the remaining 1/2 cup pancake mix until evenly combined.
• Transfer the dough to a greased bowl, cover, and refrigerate 12 hours or overnight.
• When ready to bake, turn the chilled dough out onto a well-floured board. Roll the dough into a square slightly larger than 12 × 12 inches. Trim the edges to make an even 12 × 12-inch square.
• Spread 1/3 cup seedless raspberry jam evenly over the dough to the edges. Sprinkle the jam-covered dough with 3 tablespoons granulated sugar mixed with 2 teaspoons ground cinnamon.
• Starting from one edge, roll the dough into a log about 12 inches long. Cut the log into six 2-inch pieces and place each piece into a parchment-lined jumbo muffin tin, cut side up.
• Preheat the oven to 375°F. Let the prepared rolls sit at room temperature while the oven preheats.
• Bake the rolls for 15–20 minutes, or until the edges start to brown slightly. Remove from the oven.
• While the rolls cool for a few minutes, make the glaze: stir together 1 cup powdered sugar, 1/2 teaspoon vanilla, and a splash of milk until you reach your desired consistency.
• Drizzle the glaze over the warm rolls and serve.