Cinnamon Rolls

Cinnamon Rolls
by: Shelly Reber

1 pkg Yellow Cake Mix (Not Pudding Type)
2 pkg Dry Yeast
5 Cups Flour
2 1/2 Cups Hot Water

Mix together the cake mix, flour and yeast. Stir in hot water. Blend or knead until it forms a ball. Cover with a wet towel and let rise 2 hours. (use a large bowl) On a lightly floured surface, roll out the dough into a large 1/2 to 1/4 inch thick rectangle. Brush dough with 1/2 cup butter. Mix together 2 cups sugar and 5 tablespoons cinnamon. Sprinkle on top of the buttered dough. Sprinkle chopped nuts, raisins or chocolate chips (optional) Roll into a log, starting at long side. Slice the roll into 2 inch slices. Let rise in a greased baking pan for 30 minutes or until doubled in size.

Topping:
Melt 1/2 cup butter in a small bowl. Mix in 4 tablespoons white corn syrup, 4 tablespoons brown sugar and 1 cup chopped nuts. Spoon on center of each roll. Bake rolls at 350 degrees until golden brown or about 20 to 30 minutes. Makes about 24 rolls.