Instructions:

• In a large mixing bowl, combine the warm water and sugar. Sprinkle the dry yeast over the water and allow it to sit for about 5-10 minutes, or until it becomes frothy.
• Once the yeast is ready, add the box of white cake mix, 1 teaspoon of vanilla extract, and salt. Stir until well combined.
• Gradually mix in the flour, one cup at a time, until a soft dough forms. You may need to use your hands to knead the dough a bit to bring it together.
• Add the pink food coloring to the dough and knead until the color is evenly distributed.
• Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
• In a small bowl, mix together softened butter, sugar, and cinnamon to create the filling. Set aside.
• Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle about 1/4 inch thick.
• Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
• Starting from one edge, tightly roll the dough into a log. Cut the log into 1-inch thick slices and place them on a greased baking sheet.
• Cover the rolls with plastic wrap and let them rise again for about 30 minutes, or until puffy.
• Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown.
• While the rolls are baking, prepare the frosting. In a mixing bowl, beat together softened cream cheese, butter, vanilla, half-and-half, powdered sugar, and salt until smooth and creamy.
• Once the rolls are baked and slightly cooled, generously spread the pink frosting over the top and serve warm.