Recipe(tried): Packinghouse Cinnamon Rolls (1970's)

I love these cinnamon rolls! I lived in Monmouth, IL (town next to Galesburg) and I got this recipe back then (1970's). It does seem to be the same flavor, texture, etc., so I am guessing it is the recipe they use. :)
I have made them many, many times and they always turn out great.

PACKINGHOUSE CINNAMON ROLLS

1 pkg Yeast (just the regular package - not the fast one)
1/4 cup warm water
1/2 cup cold water
3 cups Bisquick (or Jiffy Baking mix - either one works)
1 stick (1/2 cup) butter (or oleo if you prefer)
1 cup sugar
2 tbsp ground cinnamon

Mix the pkg of yeast with the 1/4 cup warm water and let stand 10 minutes.

Mix the yeast mixture with the 1/2 cup cold water. Mix the yeast and water mixture a little at a time with the 3 cups Bisquick until the dough is easy to handle-not sticky.

Melt the butter; set aside.

Mix the cinnamon and sugar together; set aside.

Divide your dough into 4 equal parts and roll into 10x12-inch rectangles. Spread each rectangle with the melted butter; sprinkle with the cinnamon mixture until evenly coated.

Roll up the rectangles (the long way) and place on a greased cookie sheet. Slice each roll into 1-inch chunks and spread out, leaving them touching but not squashed together.

Bake at 350 degrees F for 20 minutes until lightly browned.

OPTIONAL:
After baking, you can brush the tops with more butter and sprinkle with more cinnamon and sugar.

Enjoy!!