1 box yellow cake mix (without pudding)
2 pkg. rapid rise yeast
6 1/4 to 6 1/2 c. flour, divided
1 tsp. salt
2 1/2 c. warm water (120-130 degrees)
3 beaten eggs
1/3 c. vegetable oil
1/4 c. butter, softened
1/2 c. sugar
1 tsp. cinnamon
2 c. sifted powdered sugar
1/4 c. milk
1 tsp. vanilla

Combine cake mix, yeast, 1 cup flour, and salt in a large bowl. Stir in water, eggs, and oil. Beat at medium speed of an electric mixer 2 minutes. Gradually add enough remaining flour to make a soft dough. Turn out onto well floured surface; knead until smooth and elastic (about 5 minutes). Cover dough and let rest 10 minutes. Divide dough in half; roll each half to a 15 x 14 inch rectangle and spread with 2 tablespoons butter.

Combine sugar and cinnamon; sprinkle half of mixture over each rectangle of dough. Roll up each rectangle jelly roll fashion, starting at long side; moisten edges with water, and pinch to seal. Cut each roll into 1 inch slices; place cut side down on greased 13 x 9 x 2 inch pans. Cover and let rise in a warm place, free from drafts, about 45 minutes. Rolls will not double in bulk. Bake at 350 degrees for 30 minutes. Combine powdered sugar, milk, and vanilla, stirring well; drizzle over warm rolls.