Pour the warm water into a bowl. Sprinkle the yeast on top and let sit for 10 minutes, until the yeast develops and looks foamy.

Pour the yeast mixture, cake mix and 3 cups of flour into the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until the flour is well combined. Gradually add the remaining flour ½ cup at a time, mixing with each addition. Mix the dough for about 8 minutes, until it is smooth and elastic. It might be sticky – that’s okay!

Grease a large bowl with vegetable oil. Place the dough in the bowl, then flip the dough over so that both sides are coated in oil. Cover the bowl with a damp cloth and leave in a warm spot to rise for 30 minutes, until the dough has doubled in size.

Punch the dough a couple times to deflate it, then turn it out onto a floured surface. Roll the dough into a 10x16” rectangle.

Spread ½ cup salted butter over the entire surface of the dough. Evenly sprinkle the cinnamon and brown sugar on top. Starting at one long end, roll the dough into a log. If the dough feels very soft, wrap it in plastic wrap and chill in the freezer for about 30 minutes, until it is able to hold its shape when sliced.

Slice the log into 1”-wide rolls. Brush a 9x13” baking pan with some of the melted butter and place the rolls in the pan. Brush the rolls with the remaining melted butter and sprinkle the granulated sugar on top. You don’t need to use all of the sugar, just give the rolls an even dusting.

Cover the rolls with a damp cloth and let rise in a warm spot for 30 minutes, until doubled in volume. In the meantime, preheat the oven to 375F.

Remove the damp cloth and bake the buns for 20-25 minutes, until golden brown. Allow to cool while you make the glaze.

Place the cream cheese in a bowl and beat with an electric mixer until smooth. Add the powdered sugar and beat until light and fluffy.

Add the milk and vanilla extract and beat until smooth and fully incorporated.

Spread the glaze onto the buns and enjoy!