Submitted by Jo Anne Werkele,  Torrington, Wy

Star-Herald Holiday Recipe Guide Archives

1 box yellow cake mix (without pudding)

2 pkg dry yeast

5 C flour,

2 1/2  C hot water

Topping: 

1 cube butter,

4 TBSP white corn syrup

4 TBSP brown sugar

(Chopped nuts)

Mix well the cake mix, yeast and flour.  Stir in 21/2 cups hot water.  Let rise until doubled.  Roll out into rectangle shape on floured surface.  Spread with butter.  Sprinkle cinnamon and sugar over butter.  Roll into jelly roll and cut into 11/2 to 2″ slices.  Sprinkle chopped nuts in buttered pan.  Let rise in pan before baking.  Melt topping ingredients and pour over rolls.  Bake 375 degrees for 25 minutes  Yields 24 rolls.