ROLLS:

1 pkg. moist deluxe yellow cake mix
5 c. all-purpose flour
2 pkg. active dry yeast
2 1/2 c. hot water
butter, softened
Ground cinnamon
Brown sugar

TOPPING:

1/2 c. butter, melted
1/4 c. firmly packed brown sugar
1/4 c. light corn syrup
1 c. chopped nuts

Combine cake mix, flour and yeast in large bowl. Stir until well blended. Stir in hot water. Cover and let rise until double in bulk.

Cut dough in half. Roll first half of dough into large rectangle on floured surface. Spread with butter. Sprinkle with cinnamon and sugar. Roll up jelly-roll fashion and cut into 12 slices. Place rolls in greased pan on top of topping mix (13 x 9 x 2 inch pan). Repeat with second half of dough. Let rise in pans until doubled.

Preheat oven to 375 degrees.

For topping, combine melted butter, brown sugar, corn syrup and nuts. Pour into greased pans (1/2 in each). Place rolls on top.

Bake at 375 degrees for 25 minutes or until light golden brown.