1 (2-layer size) yellow or white
    cake mix (without pudding)
2 packages active dry yeast
5 cups all-purpose flour
2 1/2 cups hot water
Softened butter, to taste
Ground cinnamon, to taste
Granulated sugar, to taste
1/2 cup margarine
1/4 cup firmly packed brown sugar
1/4 cup light corn syrup
1 cup chopped nuts

Mix cake mix, yeast and flour together well. Stir in hot water. Let rise until double in size.

Cut dough in half. Roll one half into rectangle on floured surface. Spread with butter, then sprinkle with cinnamon and granulated sugar. Roll up jellyroll fashion and cut into 2-inch slices. Place into a baking pan. Repeat with second half of dough. Let rolls rise in pan until doubled.

Just before baking, prepare topping by melting margarine and combining with brown sugar, corn syrup and nuts. Pour over rolls. Bake at 375 degrees F for 25 minutes.

Makes 24 rolls.