• Preheat oven to 350 degrees
• Lightly grease a 9x13 jelly pan and set aside
• To a large mixing bowl, add: 4 cups of flour, cake mix, and salt. Sprinkle the yeast on top and add the warm water (should be 105 to 110 degrees). Mix well
• Sprinkle 1/2 cup flour on top of the dough and knead in the bowl for 1 minute.
• Sprinkle remaining flour on your work space, dump the dough onto it. Knead the dough on your work space for a addition 6-7 minutes.
• Using a rolling pin, roll the dough out into the shape of an 8 x 16 rectangle.
• Spread the softened butter over the dough and sprinkle with the brown sugar, granulated sugar, and cinnamon.
• Starting with the long end, roll the dough into a log and pinch the ends to seal tightly.
• Using a serrated knife, slice the dough into 8 even slices and place each on the greased pan.
• Drape a kitchen towel over the rolls and place in a warm, dry place for 15 minutes to allow the yeast to rise.
• Bake for 12-15 minutes or until lightly golden brown.
• Remove from the oven and place pan on a wire rack to cool for a few minutes. While cooling, you can make up the icing.

Icing Directions:

• Add the softened cream cheese and butter to a large mixing bowl.
• With an electric mixer, mix on medium speed for about 2 minutes or until light and fluffy.
• Mix in the vanilla, milk, and powdered sugar.
• Generously apply the cream cheese icing to the warm cinnamon rolls.
• ENJOY!