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1
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth.
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2
Add enough remaining flour to form a soft dough.
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3
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer).
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4
Place in a greased bowl, turning once to grease top.
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5
Cover and let rise until doubled, about 45 minutes.
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6
Punch dough down.
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7
Divide dough in half and let rest covered 10 minutes.
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8
Turn onto a lightly floured surface.
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9
Roll each portion into a 14 X 10 rectangle.
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10
Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
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11
Roll up jellyroll style, starting with long side.
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12
Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans (At this point I just kind of flatten them a bit with my hand so the middles don't raise up).
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13
Cover and let rise until almost doubled, about 20 minutes (this is where I put them in the frig over night).
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14
Bake at 400 for 10-15 minutes or until golden brown.
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15
Cool for 20 minutes.
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16
*For frosting, in a mixing bowl, cream butter, powdered sugar and vanilla.
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17
Add enough milk to achieve desired consistency.
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18
*I prefer a cream cheese frosting on cinnamon rolls so I changed that as well, but this works out just great.
