Best Ever Cinnamon Rolls (using cake mix)
Newsgroup: rec.food.cooking
Date: 8-5-95

2 pkgs. Active dry yeast
2 1/2 cups warm water (105-115)
1 tsp. sugar
1 pkg.(2 layer) reg. white cake mix
1 egg
1/3 cup cooking oil
1/2 tsp. salt
6 cups all purpose flour
4 tbsp. butter or margarine, melted
1 cup sugar
4 tsp. cinnamon
Powdered sugar icing

In a large bowl stir yeast into warm water; add 1 tsp sugar and let stand about 5 min till foamy. Add cake mix, egg, oil, salt, and 1 cup of the flour. Beat with an electric mixer till well mixed. Gradually add remaining flour, mixing by hand to form a soft dough (dough will be sticky). Cover an let rise for about 1 hour or till doubled.

Stir dough down; cover and let rise again. Stir dough down. Divide in half. Turn one portion of the dough out onto a floured surface; turn to coat lightly with flour for easier handling. Roll the dough into a 12x8-inch rectangle. Brush with half the melted butter.

Combine the 1 cup sugar and cinnamon; sprinkle half the sugar mixture over dough. Roll up from the long side, jelly roll style. Pinch to seal edge. Cut crosswise into 12 rolls and place, cut side down, in a greased 13x9-inch pan. Repeat with the remaining dough, melted butter, and sugar mixture; roll, cut and place in another greased 13x9-inch pan. Cover and let rise for about 45 min or till nearly doubled.

Bake the rolls, uncovered, in a 350 oven for about 25 minutes or till lightly browned and rolls sound hollow when tapped.* Turn out onto serving plate. Drizzle with sugar icing while warm.

*These rolls may be frozen raw and baked at a later time.