1 pkg. yellow cake mix
1 pkg. dry active yeast
2 1/2 c. fork stirred flour
1 1/4 c. hot water (110 degrees)

Dissolve yeast in 1/4 cup hot water. Mix flour and cake mix together well. Add yeast mixture. Pour remaining 1 cup hot water over the dry ingredients. stir until all ingredients are moistened and dough can be shaped into a mound in the bottom of bowl. Cover with damp cloth. Let rise until double in bulk, approximately 1 hour. Turn onto lightly floured pastry cloth or dough board and roll into rectangle.

Spread rectangle with soft butter (or melt it and spread with pastry brush). Sprinkle generously with mixture of sugar and cinnamon. Roll jelly roll style and cut into 1 1/2 inch pieces. Cover with cloth and put in warm place to rise.

While dough is rising, make topping of following:

1/4 c. butter
2 tbsp. light corn syrup
2 tbsp. brown sugar
1/2 c. chopped nuts (optional)

Melt and pour over rolls after they have risen, before baking. Bake at 375 degrees for 25-3 0minutes or until nicely browned.