Cinnamon Rolls

2 1/2 cups lukewarm water
2 pkgs. quick rise yeast
1 box yellow cake mix with pudding
1 cup flour
3 eggs
1/3 cup oil
1 tsp. salt
6 1/4 cups flour (divided)
Butter, softened
Brown sugar
Cinnamon
Cream Cheese Frosting

Dissolve yeast in water for about 3 minutes. Add cake mix, one cup flour, eggs, oil and salt. Beat until bubbles appear. Slowly add remaining flour; stir with spoon, making a soft dough. Knead for about 5 minutes. Let rise in greased bowl until doubled. Roll out about 1/4 inch thick. Spread with softened butter, cover with brown sugar and cinnamon. Roll up like a jelly roll and slice about 1 1/4 inch thick. Place in two greased 9 x 12 baking pans, 1 dozen rolls per pan. Allow to rise to double. Bake at 350 degrees for 20 to 25 minutes. Cool slightly and spread cream cheese icing (recipe follows) over warm rolls. Note: To make sticky buns, put butter and maple syrup in pans, and sprinkle with nuts before adding rolls.

A former co-worker Tonya Organ, made these great cinnamon rolls on several occasions and brought them to work hot from the oven. What a treat!!

CREAM CHEESE ICING:

8 oz. cream cheese, softened
1/2 cup (1 stick) butter , softened
3 cups powdered sugar
1 tsp. vanilla, 3 tsps. milk

Cream cheese and butter with mixer. Gradually add powdered sugar, then add vanilla and milk. Beat until smooth. Spread over warm cinnamon rolls.