2 packages active dry yeast
2 1/2 cups lukewarm water (105-115 degrees)
1 teaspoon sugar
1 package 2 layer size white cake mix
1 egg
1/3 cup oil
1/2 teaspoon salt
6 cups all-purpose flour
4 tablespoons melted butter
1 cup sugar
1 1/3 tbs. cinnamon
Powdered Sugar Icing:
4 cups sifted powdered sugar
2 teaspoons vanilla
3 tablespoons milk
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In a large bowl, stir yeast into warm water; add 1 teaspoon sugar and let stand 5 minutes, or until foamy. Add cake mix, egg, oil, salt and 1 cup of the flour. Beat with electric mixer until well mixed. Gradually add remaining flour, mixing by hand to form a soft dough (dough will be sticky). Cover and let rise for about 1 hour or until doubled in size. Stir dough down; cover and let rise again. Stir dough down again. Divide dough in half. Turn one portion of dough onto a floured surface. Turn to coat lightly with flour for easier handling. Roll dough into 12 x 8 inch rectangle. Brush with 1/2 the melted butter. Combine the 1 cup sugar and cinnamon and sprinkle 1/2 of this mixture over the buttered dough. Roll up from long side, jelly roll style. Pinch to seal edge. Cut crosswise into 12 rolls and place, cut side down, in greased 13x9x2 pan. Repeat with remaining portion of dough. Cover and let rise 45 minutes or until nearly doubled in size. Bake, uncovered, at 350 degrees for 25 minutes or until lightly brown and rolls sound hollow when tapped. Makes 24 rolls. Rolls may be finished with powdered sugar icing if desired. Mix all icing ingredients in a small bowl until thoroughly combined and of drizzling consistency. More milk may be added if necessary. Drizzle icing over rolls before serving.