1 package 2 layer-size french vanilla cake mix
5 ½-6 c. flour
2 packages active dry yeast
1 t. salt
2 ½ c. warm water (120-130)
¼ c. butter, softened
¾ c. sugar
1 T. cinnamon
1 1/3 c. brown sugar
1 c. butter
2 T. light-colored corn syrup
1 ½ c. chopped walnuts
In a large bowl, combine the dry cake mix, 2 cups flour,
the yeast and salt. Add the water and
beat with an electric mixer on low speed till combined, scraping sides of
bowl. Beat on high speed 3
minutes. Stir in as much remaining
flour as you can with a wooden spoon.
Turn dough out onto a floured surface.
Knead in enough of the remaining flour to make a smooth dough (about 3
minutes, dough will be slightly sticky) Place dough in a large greased
bowl. Cover and let rise in a warm
place till doubled in size. (about 1 hour).
Punch dough down. Turn dough out
onto a well floured surface and divide dough in half. Cover and let stand for 10 minutes. Roll each portion to form a 16 x 9 rectangle. Spread each rectangle with half of the ¼ c.
butter. Sprinkle with a mixture of
granulated sugar and cinnamon. Starting
from a long side, roll up dough into a spiral.
Pinch to seal. Cut the dough
into 1 inch slices. In a saucepan,
combine the brown sugar, the 1 cup of butter, and corn syrup. Bring to boiling. Remove from heat. Divide
mixture between two 13 x 9 abking pans.
Sprinkle walnuts evenly into the pan.
Place half of the rolls, cut side down, into each baking pan. Cover and refrigerate for 8 hours or
overnight. Before baking, remove rolls
from refrigerator and let stand 30 minutes.
Bake in a 350 degree oven for about 25 minutes or till golden. Let cool 10 minutes in pan on wire
rack. Turn out onto foil. Serve warm or cool. Cover and store at room temperature to 8
hours or wrap and freeze for up to 3 months.
Makes 32.