New Year Pretzel..........Lou Pappa

1 package French vanilla cake mix                            1/2 package French vanilla cake mix
5 1/4 cups flour                                                             2 3/4 cups flour
2 packages active dry yeast                                        1 package active dry yeast

1 tsp. salt                                                                    1/2 tsp. salt
2 1/2 cups warm water                                                1 1/4 cup warm water
1/2 cup sugar                                                               1/4 cup sugar
2 tsp. cinnamon                                                           1 tsp. cinnamon
1 stick butter- melted                                                   1/2 stick butter - melted
2 cups powdered sugar                                               1 1/2 cups + 3 TBL. + 2 tsp. powdered sugar
3 tbl. milk                                                                      2 1/2 TBL. milk

1 tsp. maple extract                                                     2 1/4 tsp. maple extract

                                                                                      1 1/2 tsp. Karo light syrup

Instructions:

Stir together cake mix, flour, yeast, salt and warm water in large bowl.
Work dough with hands until it loses its stickiness. Add additional flour if necessary.
Cover and let rise in warm place for 1 hour.
Turn dough on well floured surface and divide in half.
In 2 separate bowls, combine 1/2 of the sugar and cinnamon.
Melt butter.
Roll one portion into an 18x12 rectangle.
Brush rectangle with 1/2 the butter and sprinkle on 1 bowl of the sugar-cinnamon mixture.
Roll up starting from long end. Twist into a pretzel shape.
Place pretzel on a lightly greased 13x9 pan.
Repeat for other 1/2 of dough.
Cover pretzels and place in warm area for about 2 hours.
Bake at 350 degrees for 25 minutes or until golden brown.
Ice when cool.

For Icing:

Stir powdered sugar, milk, Karo syrup and maple extract. Drizzle over pretzels.