1/4 c. lukewarm water
2 pkgs. dry yeast
1 tsp. sugar
1 3/4 c. milk, scalded & cooled to 105-115 degrees
2 lg. eggs, beaten
1 pkg. yellow cake mix & 5 - 5 1/2 c. all-purpose flour
1/4 c. Crisco
1 c. firmly packed brown sugar
2 tsp. cinnamon
1/4 c. butter, melted

Dissolve yeast in 1/4 cup water. Add 1 teaspoon sugar. Set aside.

Mix cooled, scalded milk, eggs, Crisco and yeast mixture. Add cake mix and enough flour to make a stiff dough. Turn onto dough board and knead the rest of the flour into it. Put in a greased bowl and let rise in a warm place until doubled in size. Punch dough down and place on floured surface and roll into a 24"x14" rectangle. Brush with melted butter, sprinkle with brown sugar and cinnamon (that has been mixed together). Roll up jelly roll fashion beginning with long side.

Cut rolls into 1" slices and place in a lightly greased 15"x10" jelly roll pan. Cover and let rise in a warm place until doubled. Bake at 350 degrees for 18 to 20 minutes or until brown. When slightly cooled, drizzle glaze (recipe below) on top.

GLAZE:

1 c. powdered sugar
3 tbsp. milk
1 tsp. melted butter
1/4 tsp. vanilla

NOTE: On a cool day, yeast mixture may be placed on a heating pad, turned to low, to rise. Also may be placed on top of turned on T.V.