MG cinna-bon cinnamon rolls

These really remind me of Cinna-Bon cinnamon buns. There's something about the tender dough in this recipe that has to do with the cake mix that makes them so easy to roll out and the final product is closer to a cinnamon pastrythan a sweet bun.

Sweet Dough
2 1/2 cups warm water
2 tablespoons instant yeast
1 box yellow cake mix (1 pound)
2 cups bread flour
3 1/2 cups (approximately) all-purpose flour

Filling
1/2 cup unsalted butter, softened
1 cup sugar
1 tablespoon cinnamon

Glaze
2 cups confectioners' sugar
1 teaspoon pure vanilla
3 to 4 tablespoons milk

Line a baking sheet with parchment paper. Generously spray a 9 by 13 inch pan with non-stick cooking spray and place on baking pan.

In a large mixer bowl, whisk together water and yeast and let stand 2-3 minutes.  Stir in cake mix and most of flours (retain some all-purpose). Knead with a dough hook until smooth and elastic, about 8-12 minutes, adding in more flour as required. Form into a ball, place in a lightly greased bowl.  Cover and let rise until doubled, about 30-45 minutes.

Gently deflate dough and remove from bowl.

On a lightly floured work surface, roll out to a rectangle of about 15 by 20 inches. For the filling part, spread the softened butter evenly over dough. Dust with sugar and cinnamon. Roll out into a log and cut in one inch slices. Place the pieces in the pan. Cover lightly with a large plastic bag and let rise until almost doubled in size, 60-90 minutes or refrigerate for a cool rise, overnight.

Preheat oven to 350 F.  Bake until lightly browned (30 to 35 minutes and center seems baked (and not too mushy, otherwise continue baking, ensuring it does not dry out on the edges. You can lower the temperature and bake a little longer for even baking).

Cool slightly. Make glaze by whisking together ingredients until you have a thick but pourable or spreadable glaze. Drizzle over rolls.

Makes about 1 dozen large