1 pkg. yellow cake mix
2 pkgs. dry yeast
5 c. flour
2 1/2 c. hot water

TOPPING:

1 stick butter
4 tbsp. brown sugar
4 tbsp. white corn syrup
1 c. chopped nuts

Mix cake mix, yeast and flour together well. Stir in 2 1/2 cups hot water. Let rise until doubled in size. Cut dough in half. Take first half and roll into rectangle on floured surface. Spread with butter. Sprinkle cinnamon and sugar over butter. Roll in jelly roll fashion and cut into 2-inch slices. Repeat with second half of dough. Let rise in baking pan.

Just before baking, prepare topping ingredients by melting butter and combining with sugar, corn syrup and nuts. Pour over rolls. Bake at 375 degrees for 25 minutes. Makes 24 rolls. Use two 9x13 inch pans. Can be refrigerated up to 24 hours before baking.