Pour the yeast into the warm water and stir.  This will activate the yeast.  Stir and let sit 4-5 mins.

Add cake mix, yeast and water.  Mix until combined.

Add one cup all purpose flour.  Mix until combined.

Add second cup all purpose flour, mix until combined.

Stop mixing and feel the dough on the hook.  If it’s still really sticky on the hook and your fingers, add the ;ast ½ cup of flour and mix until incorporated.

Lightly dust a surface and kneed the dough into a ball shape.

Add 1 tbsp olive oil (or vegetable oil) to a bowl.

Place the dough in the bowl, cover with a towel in a warm area (near a stove) and allow to rise for 2 hours.

After two hours Melt the 2 tbsp of unsalted butter.

Mix spices and brown sugar.

Prepare a lined baking sheet with parchment paper or spray a 9*13 inch dish with non stick baking spray.

Turn dough out onto a lightly floured surface.  Using a rolling pin roll the dough out until it is about ¼-½ inch thick.

Brush melted butter on the dough.

Generously sprinkle the brown sugar and spice mix all over the dough.

Roll the dough from the long edge down to the other side.

Cut the dough into 1 ½ inch thickness slices and place the cut rolls into the prepared pan.

Cover with a clean towel or plastic wrap and let rise for another 30 mins or until doubled in size.

Preheat the oven to 350 degrees

Place the pan into the oven and bake for 15-20 mins.  Baking times may vary.

While the rolls are baking, make the whipped cream cheese icing.

Add all ingredients into a bowl.

Using an electric mixer, mix until combined.

Glaze icing should be thick and fluffy.  If it is runny, add more powdered sugar and beat until smooth,

When rolls are done spread generously with icing

Serve and Enjoy