1 box yellow cake mix
5 1/2 cups all-purpose flour
2 packages yeast
2 1/2 cups warm water
butter - at room temperature
sugar
cinnamon

Dissolve the yeast in warm water. Mix cake mix and flour together. Pour yeast mixture into flour mixture. Mix well and knead for 5 - 10 minutes - until no longer sticky. Place in greased bowl, cover and allow to rise about 1 1/2 hours or until almost doubled in bulk. Punch down and allow to rest about 10 minutes. Divide dough in two or three parts. Roll one section at a time on a floured surface until about 1/4" thick. Spread surface with lots of butter, sugar and cinnamon. Roll up jelly roll fashion; slice about 3/4" thick slices. Place in cake pans sprayed with Pam. Leave some room between rolls, remembering they will double in bulk. Let rise again at least 1 1/2 hours. Bake in 350 degree oven about 15 minutes or until lightly browned. Cover with glaze while still warm. Glaze 1/2 stick butter (4 Tbsp.) - room temperature 2 cups powdered sugar 1 tsp. vanilla 3 - 6 Tbsp. hot water Mix together, adding more water by the teaspoon if needed. Pour over warm cinnamon rolls and allow to cool slightly before serving. These can be reheated in oven or microwave but are wonderful cold.