Grease a 9×13 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.

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.

Roll out the dough on a lightly floured surface – rolling it into a 16×12 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 into 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.

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.