1) In large mixing bowl, combine the dry cake mix, 2 cups of the flour, the yeast, and salt. Add the water and the yeast with an electric mixer on low speed until combined, scraping sides of bowl. Beat on high speed for 3 minutes. 2) Stir in as much remaining flour as you can with a wooden spoon. Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a smooth dough (about 3 mintues; dough will be slightly sticky). Place dough n a large greased bowl. Cover and let rise in a warm place until doubled in size (about 1 hour). 3) Punch dough down. Turn dough out onto well-floured surface and divide in half. Cover and let stand for 10 minutes. Roll each portion to form a 16x9 rectangle. 4) Spread each rectangle with half of the 1/4 cup of butter. Sprinkle with a mixture of grandulated sugar and cinnamon. Starting with a long side, roll up dough into a sprial. Pinch to seal. Cut the dough into 1-inch slices. 5) In a saucepan, combine the brown sugar, the 1 cup of butter, and corn syrup. Bring to boiling. Remove from heat. Divide mixture between the 9x13x2 baking pans. 6) Sprinkle walnuts evenly into the pan. Place half of the rolls, cute side down into each baking pan. Cover and refrigerate for 6 hours of overnight. 7) Before baking remove rolls from refrigerator and let stand at room temperature for 30 minutes. 8) Bake in a 350° oven for about 25 minutes or until golden. Let cool for 10 minutes in pans or wire racks. turn out onto foil. Serve warm or cool. Cover and store at room temperature for 8 hours or wrap and freeze for up to 3 monhts.
Nobody has commented yet. Be the first to kick off the discussion!