Best Cinnamon Rolls - active yeast

Method

• For dough: In a large mixing bowl, stir yeast into 1/2 cup warm water; add 1 teaspoon sugar. Let stand for about five minutes or until foamy. Stir the cake mix, 1 cup of the flour, the egg, cooking oil, salt and the remaining water into yeast mixture. Beat with an electric mixer on high speed for three minutes, scraping sides of bowl constantly. Using a wooden spoon, stir in the remaining flour to form moderately soft dough. (dough will be sticky)
• Cover and let rise in refrigerator 2 to 24 hours or until doubled in size. Lightly grease two 13x9x2 inch baking pans. Set aside. Stir dough. Divide in half. Turn one portion of dough out onto well floured surface. Roll the dough into a 12x8 inch rectangle. Brush with half the melted butter. For filling: IN a small bowl, combine the 2/3 cup sugar and the cinnamon. Sprinkle half of the sugar mixture over dough. Roll up into a spiral, starting from one of the long sides. Pinch edges to seal. Repeat with the remaining dough, remaining butter and remaining sugar mixture. Cut each roll of the dough crosswise into 12 pieces. Arrange 12 pieces cut sides down in each of the prepared pans. Cover loosely; let the dough rise in a warm place until nearly doubled in size (about one hour). Uncover pans. Place a baking sheet under each of the pans. Bake in a 350 degree oven for 25 to 30 minutes or until lightly brown and rolls sound hollow when lightly tapped.