1 pkg. yellow cake mix (without pudding in mix)
2 pkgs. dry yeast
4 1/2 to 5 1/2 c. flour (reserve some of this for kneading)
2 1/2 c. warm water

Mix all ingredients together. Let raise 1 hour. Remove dough from bowl to lightly floured surface and knead for easy handling, adding reserved flour as needed. Roll flat with rolling pin into rectangle. Spread topping over dough.

TOPPING:

4 tbsp. brown sugar
4 tbsp. white syrup
1 stick butter, melted
1 c. nuts (optional)

Roll up from longest side of rectangle and seal edges shut. Cut about 1 inch wide and put in greased 13 x 9 inch pan. Let raise 1 hour - no more. Bake 25 to 30 minutes at 350 degrees. You can frost if you wish. These freeze well.