• Attach the dough hook to your standing kitchen mixer. In the bowl, add the contents of the boxed cake mix, flour and instant yeast. Give a quick whisk to combine.
• Add in warm water, ensuring it is between 90 and 100°F.
• Using a dough hook on speed 1, knead dough until it becomes soft and not sticky to the touch which will take about 10 to 12 minutes. Do not go over speed 2 on your standing mixer to prevent motor burn out.
• It is best to check the dough about 8 minutes in. If it’s sticky, add in 2 to 4 tablespoons of your extra flour.
• Knead with dough hook again for another 1 to 2 minutes. Perform a sticky finger test explained in the step below.
• Sticky finger test: Turn the mixer off. Lightly flour your fingers and gently touch the dough. If it sticks or tears, add 2 tablespoons of flour and knead 1–2 more minutes. The dough is ready when it’s soft, not sticky, and fully wrapped around the dough hook, pulling away from the bowl.

First Rise

• Roll into a ball, spray non-stick spray or wipe oil inside the bowl, and put the dough ball back in.
• Cover with plastic wrap and put in a warm place to rise until it doubles about 60 minutes.

Prepping dough and filling

• Prepare a 13x9 baking dish with lightly sprayed non-stick spray on the bottom and all sides of the dish. Do not preheat your oven just yet.
• Lightly flour a silicone mat or counter and turn out the dough onto the surface.
• Using a rolling pin, roll the dough into a rectangle. It should measure about 24” x 18”
• Prepare the softened butter. It should be soft enough that if you push a finger into it, there is an indentation. If it’s not soft enough you can put it in your microwave for 5 to 10 seconds. It should not be melted.
• Use a gloved hand or offset spatula for easiest spreading leaving about a ½ inch border on one long side of the dough.
• In a small bowl, mix cinnamon and brown and white sugars together. Gently sprinkle the cinnamon sugar mixture all over the butter layer.
• Starting on the long side with the ½ inch dough border, carefully roll the dough from one side to the other.
• Use a serrated knife to slice into 1½ to 1¾ inch rolls. A serrated knife works best because the sawing motion cuts cleanly without squishing the spirals.
• Place each roll inside the prepared baking dish. Each roll should not be touching each other nor the sides. Have at least 1 finger between each.

2nd Rise

• Cover the baking dish with plastic wrap and place in a warm rising area. I like to use a cold oven. See notes on how to set up.
• Rise for about 30 minutes to allow the dough to rest and become full and puffy.
• If you use your oven as a warmer, be sure to take out all pans out of the oven as well as your bowl of water.

Baking

• Preheat the oven for baking at 350°F.
• Remove plastic wrap from the baking dish and bake in your preheated oven for 45 to 50 minutes or until the tops of the rolls are lightly golden and the center is firm and not doughy.
• Allow to cool while preparing the cream cheese frosting.

Cream cheese frosting

• In a large bowl, combine softened cream cheese, vanilla, and melted butter and mix until creamy and smooth.
• Add in powdered sugar and start with 2 tablespoons of heavy cream, add in enough liquid until it’s the right consistency for your liking.
• Top cooled rolls and serve.