5 to 6 cups flour
1 yellow cake mix
2 pkgs (1/4 ounce each) quick-rise yeast
2-1/2 cups warm water (120° to 130°)
1/4 cup butter, melted
1/2 cup sugar
1 t. ground cinnamon
Combine ~4 cups flour, 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-in. x 10-in. 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-in. x 9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. Frost warm rolls with Homemade Frosting.
Holly's Note* (amended):
This was a Taste of Home recipe that I'd had in my file for ages. It's easy to make and my family loved them. The rolls end up being quite large. Next time I won't let them raise as long, and I'll cut them smaller. It makes about 2 dozen, so I froze the unbaked rolls. When I wanted to make them again, I just pulled a bunch out of the freezer and placed them in a greased muffin tin. I put the muffin tin in a cold oven and left it overnight. The next morning, I removed the thawed, raised rolls, pre-heated the oven to 400 and baked them as normal. They were delicious.
I think they would be good with a white cake mix or even a lemon one.