Pour the yeast into the warm water and stir to activate the yeast. Let sit for 4-5 minutes. Add cake mix to the yeast and water and mix with mixer until combined. Add one cup all purpose flour and mix until combined. Add second cup all purpose flour and mix until combined.

Stop mixing and feel the dough on the mixer hook attachment. If it’s still really sticky on the hook and on your fingers, add the last 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.

In a separate bowl, mix spices and brown sugar and set aside.

Prepare a lined baking sheet with parchment paper or spray a 9X13 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 cinnamon rolls are done spread generously with icing. Serve and Enjoy!