1 package yellow cake mix

5 cups flour

2 pkgs (1/4 oz each) active dry yeast

2 1/2 cups hot water (1 cup about 22 seconds in microwave)

Topping:

1/2 cup butter or margarine, melted

1/4 cup firmly packed brown sugar

1/4 cup light corn syrup

1 cup chopped nuts

Grease two 13x9x2 inch pans. For rolls, combine cake mix, flour and yeast in large bowl. Stir until well blended. Stir in hot water. Cover and let rise in a warm place for 1 hour or until double.

Divide dough in half. Roll half the dough into large rectangle on floured surface. Spread with generous amount of butter (1/4 cup melted). Sprinkle with cinnamon and sugar (1/2 cup white sugar and 1/2 cup brown sugar with 2 TB cinnamon). Roll up jelly-roll fashion and cut into 12 slices. Place rolls in one pan. Repeat with remaining dough. Cover and let rise in pans for 30 to 40 minutes or until doubled. Preheat oven to 375F.

For topping, combine melted butter, brown sugar, corn syrup and nuts in liquid measuring cup. Pour evenly over rolls. Bake at 375F for 25 minutes or until light golden brown.

Yummy icing:

1 Cup confectioners sugar

1 tsp vanilla extract

2 drops lemon extract

11/2 to 2 TB milk

4 oz softened cream cheese

Blend with mixer until smooth.