Cinnamon rolls

5 cups all purpose flour
1 pkg yellow cake mix
2 (.25 oz) packages quick-rise yeast
2 1/2 cups warm water (120-130 degrees)
1/4 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
2 tsp cinnamon

In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a lightly floured suface; 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 lighly floured surface; divide in half. Roll each portion into a 14-in x 10-in rectangle. Brush with butter; sprinkle with sugar & cinnamon mixture. 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 20-30 minutes.

Bake at 400 degrees for 10-15 minutes or until golden brown. Cool for 15-20 minutes. Frost warm rolls with icing below.


Icing
6 Tbsp butter, softened
1 1/2 tsp vanilla
2 Tbsp milk
3 cups powdered sugar

In a mixing bowl, cream butter, vanilla and powdered sugar. Add enough milk to achieve desired consistency. Frost warm rolls.