DREAMY CINNAMON BREAKFAST ROLLS

 

1 PKG 2 LAYER-SIZE FRENCH VANILLA CAKE MIX

5-1/2 TO 6 CUPS ALL PURPOSE FLOUR

2 PKGS ACTIVE DRY YEAST

1 TSP SALT

2-1/2 CUPS WARM WATER (120 TO 130 DEGREES)

¼ CUP BUTTER, SOFTENED

¾ CUP GRANULATED SUGAR

1 TABLESPOON GROUND CINNAMON

1-1/3 CUPS PACKED  BROWN SUGAR

1 CUP BUTTER

2 TABLESPOONS LIGHT COLORED CORN SYRUP

1-1/2 CUPS CHOPPED WALNUTS OR PECANS

 

IN LARGE MIXING BOWL COMBINE CAKE MIX, 2 CUPS FLOUR, YEAST AND SALT.  ADD THE WATER AND BEAT WITH MIXER ON LOW TILL COMBINED, SCRAPING SIDES OF BOWL. BEAT ON HIGH SPEED FOR 3 MINUTES.

 

STIR IN AS MUCH REMAINING FLOUR AS YOU CAN WITH WOODEN SPOON.  PUT DOUGH HOOK ON MIXER AND KNEAD FOR ABOUT 3 MINUTES UNTIL SMOOTH (DOUGH WILL BE SLIGHTLY STICKY).  PLACE IN LARGE GREASED BOWL.  TURN OVER AND COVER AND PUT IN WARM PLACE TO RISE UNTIL DOUBLED FOR 1 HOUR.  PUNCH DOWN DOUGH. TURN DOUGH OUT ONTO A WELL FLOURED SURFACE AND DIVIDE IN HALF. COVER AND LET STAND FOR 10 MINUTES. ROLL EACH PORTION TO FORM A 16X9 RECTANGLE. SPREAD EACH RECTANGLE WITH HALF OF THE ¼ CUP BUTTER. SPRINKLE WITH MIXTURE OF GRANULATED SUGAR AND CINNAMON. STARTING FROM LONG SIDE, ROLL UP DOUGH INTO SPIRAL. CUT THE DOUGH INTO 1 INCH SLICES.

 

IN SAUCEPAN COMBINE THE BROWN SUGAR, 1 CUP BUTTER AND CORN SYRUP. BRING TO BOILING. REMOVE FROM HEAT AND DIVIDE MIXTURE BETWEEN TWO  13X9 BAKING PANS.

 

SPRINKLE WALNUTS  EVENLY INTO THE PAN. PLACE HALF OF ROLLS CUT SIDE DOWN INTO EACH BAKING PAN. COVER AND REFRIGERATE FOR 8 HOURS OR OVERNIGHT.

 

 

BEFORE BAKING REMOVE ROLLS FROM REFRIGERATOR AND LET STAND AT ROOM TEMPERATURE FOR 30 MINUTES.  BAKE AT 350 OVEN FOR ABOUT 25 MINUTES OR TIL GOLDEN. LET COOL 10 MINUTES IN PANS ON 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 MONTHS.