• Grease a 9x13 baking dish. Set aside.
• Combine the warm water and yeast in a large bowl, allowing it to proof for 5 minutes. It should be foamy.
• Once the yeast has been proofed, use a stand mixer to add the cake mix and the flour - mixing for 2 minutes.
• Cover and set the bowl in a warm area to rise for about 2 hours. It should double in size.
• Once the dough has risen, roll it out on a lightly floured surface - rolling it into a 16x12 rectangle.
• Combine the brown sugar and cinnamon in a small bowl.
• Spread the softened butter all over the dough. Top with the cinnamon/sugar mixture.
• Roll up the dough, starting with the long side.
• Slice in half, then continue slicing each portion of the dough in half until you have created 12 equal portions.
• Place the rolls in the prepared dish. Cover and set aside for 1 hour to rise.
• Preheat oven to 350 degrees.
• Bake for 18-20 minutes.
• Allow the rolls to cool while you make the frosting.

Frosting

• Whisk the softened cream cheese and butter together in a medium bowl.
• Mix in the confectioner’s sugar until thick and creamy.
• Spread the frosting over the baked cinnamon rolls and add the sprinkles.