Best Cinnamon Rolls

2 pkgs active dry yeast
2 1/2 c. warm water (105 degrees to 115 degrees)
1 t. sugar
1 pkg (2 layer size) white cake mix
6 c. flour
1 egg
1/3 c. cooking oil
1/2 t. salt
1/4 c. butter, melted
2/3 c. sugar ( I also substitute brown sugar )
4 t. cinnamon

Powdered Sugar Icing (recipe follows)


1. For dough: In a large mixing bowl, stir yeast into 1/2 cup of the warm water, add 1 t. sugar. Let stand for about 5 minutes, or until foamy.
2. Stir the cake mix, 1 cup of the flour, the egg, cooking oil, salt and the remaining water into yeast mixture. Beat with a mixer on high speed for 3 minutes, scraping sides of bowl constantly. Using a wooden spoon, stir in the remaining flour to form a moderately soft dough. (Dough will be sticky.)
3. Cover and let rise in refrigerator 2 to 24 hours, or until doubled in size.
4. Lightly grease two 13x9 baking pans. Set aside. Stir dough. Divide in half. Turn 1 portion of dough out onto well floured surface. Turn to coat lightly with flour. Roll the dough into a 12x8 rectangle. Brush with half the melted butter. (I use more that this amount!)
5. For filling: In a small bowl, combine the 2/3 cup sugar and the cinnamon. Sprinkle half of the sugar mixture over dough. Roll up into a spiral, starting from one of the long sides. Pinch edge to seal. Repeat with the remaining dough, butter and sugar mixture.
6. Cut each roll of the dough crosswise into 12 pieces. Use thread or dental floss to "cut" the dough. Place 12 pieces into each of the pans. Cover loosely, and let rise until nearly doubled, about an hour.
7. Uncover pans. Bake in 350 degrees oven for 25 to 30 minutes, or until lightly brown and rolls sound hollow when tapped lightly.
8. Drizzle with Powdered Sugar Icing.

Powdered Sugar Icing
In a bowl, stir together 4 cups powdered sugar, 2 t. vanilla and enough milk (3 to 4 tablespoons) to make a drizzle consistency.