1 white cake mix
2 1/2 cups warm water
3 packages dry yeast
4 1/2 cups flour -- (4 1/2 to 5)Combine water and yeast. Dissolve. Add flour and cake mix. Stir and knead
until smooth. Turn onto buttered bowl. Let rise until dough has doubled in
size, Punch down and repeat. Divide dough into 2 parts, roll out on floured
surface. Spread with butter, brown sugar and cinnamon. Roll up and slice. Dip
top of each cut roll into melted butter, then in a mixture of sugar and
chopped nuts. Let rise until double. Bake at 375' for 20 minutes.
I do not dip my rolls, I spray with butter flavored cooking spray and
sprinkle more cinnamon sugar and/or pecans on top. I even add my raisins to
my dough during the last stages of mixing when I feel lazy. To make the
sticky buns, just make buns out of the dough. You can use coconut/pecan
frosting in the bottom of the pan for the "sticky". Like I said before, if
you choose to use caramel topping with pecans and/or coconut, be careful and
let it slightly cool before flipping it out of the pan because the caramel
sauce will be thin until cooled.
