2 1/2 c. lukewarm water
2 pkgs. quick rise yeast
1 box yellow cake mix
1 c. flour
3 eggs
1/2 c. oil
1 tsp. salt
5 1/4 c. flour

TOPPING:

4 tbsp. melted butter
5 tbsp. sugar
1 1/2 tsp. cinnamon
1/2 c. chopped pecans

Dissolve yeast in water, about 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt; beat with beater until bubbles appear. Add 5 1/4 cups flour slowly (can add a little more if needed until dough is not sticky). It'll make a soft dough. Knead about 5 minutes. Oil top, cover and let rise double. Roll out to 3/8" thickness (work with 1/3 dough). Spread with melted butter, sprinkle with sugar, cinnamon and pecans mixed together.

Roll dough up from long side (as for jelly roll). Using sharp knife (I use an electric knife), cut into 1 1/4" slices; place on greased pan (use 2 - 9"x13" pans), cut side down. Let rise 1 hour.

Bake in a preheated 350 degree oven until golden brown, about 20 minutes. For glaze, 3/4 cup powdered sugar, about 1 teaspoon hot water, 1 tablespoon butter and 1 teaspoon lemon juice. Mix well. Drizzle over hot rolls.