2 to 3 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1-1/4 cups warm water (between 120° to 130° - just warm to touch)
1/4 cup butter softened
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
Frosting:
4 ounces cream cheese softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
For the rolls: In a large bowl, combine cake mix, 1 cup flour and yeast. Add the warm water and beat on medium speed 2 minutes. Mix in enough remaining flour to form a soft dough and so that when it's mixed it starts to pull away from the side of the bowl (I used an additional 1 3/4 cups). Knead with a stand mixer or by hand about 1 minute. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours. After dough has risen place dough on a lightly floured surface; punch down dough and roll dough into an 18x10-inch rectangle with a rolling pin. In a small bowl, mix brown sugar and cinnamon. Set aside. Brush dough with softened butter and sprinkle with brown sugar mixture. Starting with the long side, roll up the dough jelly roll style. Cut into 12 slices and place in a greased 13x9-inch baking dish. Cover with a kitchen towel and let rise until doubled, about an hour. Preheat oven to 350°. Bake rolls 15-20 minutes or until rolls puff up and just start to brown. For the Frosting: Beat cream cheese and butter until fluffy. Add the powdered sugar and vanilla and mix slowly until combined. Beat until fluffy. Spread frosting over warm rolls.