Instructions

• In a bowl, stir together 2 1/2 cups warm water, 2 packages dry yeast, and 2 teaspoons pink food coloring until the yeast is dissolved. Set aside.
• In a large bowl, combine 1 box standard size white cake mix, 1 teaspoon salt, and 5 cups flour. Mix briefly to distribute.
• Add the warm water/yeast mixture and 1 teaspoon vanilla to the dry ingredients. Mix until a shaggy dough forms, then knead by hand in the bowl or on a lightly floured surface until the dough is smooth and cohesive (you may need to knead a few minutes to fully combine).
• Cover the dough tightly and let it rise in a warm place until roughly doubled, about 1 hour. Punch down the dough and cover again; let rise a second time for 30–60 minutes.
• On a floured surface, roll the dough into a rectangle about 1/4 inch thick.
• Brush the rolled dough evenly with 1/2 to 1 cup softened butter.
• Evenly sprinkle 2 cups sugar over the buttered dough, then sprinkle cinnamon over the sugar to your taste.
• Starting at the end farthest from you, roll the dough toward you into a tight log and pinch the seam to seal.
• Slice the log into 24 equal pieces.
• Place the 24 rolls, spaced slightly apart, into two greased 9×13-inch pans (about 12 rolls per pan). Cover and let rise until doubled in size while you preheat the oven to 350°F.
• Bake at 350°F for 15–25 minutes, until the rolls are golden brown. Baking time will vary by oven; mine took about 22 minutes.
• Meanwhile, make the frosting: beat 2 ounces softened cream cheese and 1/2 cup softened butter until creamy. Add 1 teaspoon vanilla and 1 tablespoon half-and-half (or milk) and mix until combined. Gradually add 1 1/2 cups powdered sugar and 1/4 teaspoon salt, and beat until fluffy.
• Remove the rolls from the oven and let them cool slightly for a few minutes. Spread the frosting over the warm rolls so it softens and melts into them.