CAKE MIX CINNAMON ROLLS

1 (9-ounce) package white cake mix (Jiffy brand)
1 cup whole wheat flour
3 to 3 1/2 cups bread flour
2 packages quick-rising yeast
1 teaspoon salt
2 cups warm nonfat milk (120 to 130 degrees F)
2 tablespoons butter, softened
1/2 cup brown sugar
2 teaspoons cinnamon
1 1/2 cups powdered sugar
2 teaspoons butter
1/2 teaspoon vanilla
4 to 6 teaspoons hot water

In large mixing bowl combine cake mix, whole wheat flour, 2 cups bread flour, yeast, salt and milk. Beat with electric mixer 3 minutes.

Stir in enough additional bread flour to make a soft dough. Turn dough onto a floured surface; knead 5 minutes or until smooth. Cover; let stand 10 minutes.

Roll dough into a 12x20-inch rectangle. Spread with butter.

Combine brown sugar and cinnamon; sprinkle over butter. Starting on the long side, roll dough (jelly-roll style). Slice into 18 sections and place on a greased pan. Cover; let rise until doubled, about 15 minutes.

Bake at 375 degrees for 15 minutes or until a golden brown. Place on a wire rack to cool.

Combine powdered sugar, butter, vanilla and enough hot water so that frosting is easy to spread.

Make 1 1/2 dozen rolls
Source: North Dakota Wheat Commission