from the kitchen of Cheryl Guenther

 In the winter, Sister Guenther who served with us as a senior missionary at Historic Kirtland Village, would bring a
sheet of warm-from-the-oven cinnamon rolls into the Visitors Center and we would all flock around her.

2 Tablespoons yeast (1 envelope = 1 Tbsp)

2 1/2  Cups warm water

1 yellow cake mix

1 cup flour

3 eggs

1/3 Cup oil

1 teaspoon salt

4 Cups flour (plus extra)

1/2 Cup melted butter

1 Cup brown sugar

1 Tablespoon cinnamon

1 Cup raisins

1 Cup chopped nuts

Dissolve yeast in the warm water and let stand for 3 minutes.
Combine cake mix, 1 cup flour, oil, salt, and eggs. Add yeast and mix until
bubbles appear. Then begin adding the rest of the flour. Cheryl said, “I found
that I had to add more flour to get it to the stage where you could knead it
without it sticking.”  Put in bowl and let rise to double, (about 30
minutes). Knead well. Roll out into a rectangle and spread with butter, brown
sugar, and cinnamon. Sprinkle raisins and nuts on top. Roll up jelly roll style
and slice into 1 inch slices. Lay on 2 greased cookie sheets. (I covered the
baking sheets with wax paper and then greased it.) Cover and let rise for an
hour or more. Bake at 325 until light brown. Top with cream cheese frosting.