1 (18.25 ounce) box yellow cake mix (no pudding)
5 cups all-purpose flour
1 package dry yeast
2 1/2 cups warm water
1 1/2 cups (3 sticks) butter, room temperature
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar, divided
1 cup pecan pieces
In a large bowl, combine cake mix and flour.
In a small bowl, dissolve yeast in warm water. Add dissolved yeast to cake mix/flour mixture. Mix with wooden spoon and hands. Let rise in a warm place for about 1 hour.
On a well-floured surface, roll out dough to 1/2-inch thick. Using 1/2 cup butter, butter the dough.
Combine 1/2 cup granulated sugar, 1/2 cup brown sugar and cinnamon to taste. Sprinkle over buttered dough. Roll lengthwise and cut into 24 rolls.
Butter bottom and sides of two 10-inch cast iron skillets, using about 1/2 cup per pan. Sprinkle buttered skillets with remaining brown sugar and pecans. Put rolls in skillets and let rise 1 hour.
Bake at 350 degrees F for 15 to 20 minutes, until golden brown. Remove from oven and immediately turn rolls out of skillets onto plates. Scrape out any caramel that remains in skillets and spread on rolls.