CINNAMON ROLLS

By scottsdalejulie

Ingredients

• 118 ounce yellow cake mix
• 5 to 5 1/2 cups flour, divided
• 2 packages dry yeast
• 21/2 cups warm water, divided
• 1/2 cup (1 stick) butter softened
• 1 cup packed brown sugar
• 4 teaspoons cinnamon
• 1 cup finely chopped pecans

Preparation

Step 1

In a large bowl, combine
cake mix and 3
cups flour; stir to mix
thoroughly. In medium
bowl, stir yeast into 1/2
cup warm water. Add to
cake and flour mix. Add
remaining 2 cups warm
water and mix into
dough.
Add remaining 2 to 2
1/2 cups flour to make dough pliable.
(You'll want the dough to be workable,
not sticky). If necessary, add a
little more flour to get consistency
right.
In small bowl, mix butter, sugar,
cinnamon and pecans. Divide dough
in half. Roll one half into rectangle
about 1/2 inch thick. Spread half
sugar mix evenly over dough and roll
dough from long side.
Cut into 1/2 inch thick slices and
place on greased cookie sheet cut side
down with sides touching. Repeat
with other half dough. Cover rolls and
set aside to rise again
until double in size. Bake
at 375 degrees for 10 to
15 minutes.
Remove from oven
and drizzle with powdered
sugar icing.
POWERED SUGAR ICING
2 cups powdered sugar
1 teaspoon clear vanilla
(regular works okay, too,
except it will be a little
dark)
3 tablespoons warm water
In small bowl combine above ingredients
and stir until well blended and
drizzling consistency.
Makes about three dozen.