2 env. active dry yeast
2 1/2 c. lukewarm water or milk
1 (2 layer size) pkg. yellow or white cake mix without pudding
4 1/2 to 5 c. flour
Cinnamon-sugar mixture
Raisins, nut meats, or both (optional)
Confectioners sugar icing (optional)

Dissolve yeast in water. Stir in cake mix and 4 1/2 cups of flour. Knead 5 minutes or until dough is no longer sticky, adding extra flour as needed. Cover and let rise until doubled in bulk, about 45 minutes. Punch down. On lightly floured surface, roll dough into rectangle about 1/4 inch thick. Sprinkle with cinnamon-sugar mixture. If desired, top with raisins, nut meats or both. Roll up as for a jelly roll. Slice into 24 equal pieces. Arrange in 2 greased 9 x 13 inch pans. Cover and let rise in warm place until doubled in bulk. Bake at 350 degrees for 15-20 minutes or until golden brown. If desired, spread lightly with confectioners sugar icing. Rolls freeze well.

CARAMEL ROLL VARIATION:

2 c. brown sugar
1/4 c. milk
1 tbsp. white vinegar
1/4 c. white corn syrup
1/2 c. butter
Pinch of salt (optional)

Bring to boiling, then cook together 1 minute. Pour into the bottom of two 9 x 13 inch pans. Put sliced dough atop caramel topping. Let rise and bake as directed above.