5 to 6 c all purpose flour
1 tsp. salt
1 pkg (18¼ oz) yellow cake mix
2 pkgs, quick rise yeast
2½ c warm water (120º to 130º)
¼ c butter or marg., melted
½ c sugar
2 tsp ground cinnamon
I added the tsp. of salt. (that wasn't called for in the original recipe.)
Adding almost 6 cups of flour, I just thought they would taste better,(and they did).
I also added an extra tsp. of cinnamon.
In a mixing bowl, combine 4 c flour, salt, dry cake mix, yeast and warm water until smooth.
Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface, knead until smooth and elastic, about 5 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 45 minutes.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 14" x 10" rectangle.
Brush with butter; sprinkle with sugar and cinnamon.
Roll up jelly-roll style, starting with a long side.
Cut each roll into 12 slices; place cut side down in two greased 13" x 9" baking pans.
Cover and let rise until almost doubled, about 20 minutes.
Bake at 400º for 10-15 minutes or until golden brown.
Cool for 20 minutes.
Frost with Cinnamon Roll Frosting.