1 white or yellow cake mix (I used white)
2 pkgs yeast (or 4 1/2 tsp)
1 tsp salt
2 c flour
3+ c flour
4-5 TBSP butter
cinnamon sugar, to taste
frosting of your choice
Combine first four ingredients (cake mix, yeast, salt, and 2 c flour). Add 2 1/4 cups hot water. Mix. Add 3 c flour and knead until well mixed (it took about 4-5 minutes in my KitchenAid, but by-hand is fine for a similar amount of time), adding more flour as needed to avoid a sticky dough (mine took almost 4 1/2 cups).
Let rise until doubled (somewhere between 1-1.5 hrs).
Push down and roll onto flour surface into giant rectangle.
Soften butter and brush over rectangle. Sprinkle with cinnamon and sugar. Roll up and cut into 1 1/2 inch slices.
Let rise until doubled on cookie sheet. Bake at 350° for 20 minutes.
Frost while still warm with frosting of your choice.
Makes about 18 rolls.
Comments from the cook: The original recipe called for 3 cups of flour in the 2nd set of ingredients, but I found that it needed closer to 4 1/2 cups. Other than that, this recipe is just as easy as it sounds, and the result is awesome.
My favorite made-from-scratch frosting consists of whipping together about a TBSP of Crisco, a splash of milk, a dash of salt, a bit of vanilla, and as much powdered sugar as it takes to get the consistency you're going for. (Vague enough for ya?!)
Originally found in the "Worldwide Ward Cookbook" by Deanna Buxton. Recipe attributed to Noryne Moss, and adjusted slightly by yours truly.