In a large mixing bowl, combine the warm water and dry yeast. Allow it to sit for about 5-10 minutes, or until it becomes frothy.
Once the yeast is frothy, add the white cake mix, vanilla, salt, and 2 cups of flour. Mix until combined.
Gradually add the remaining flour, one cup at a time, until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour.
While the dough is rising, mix together the sugar and cinnamon in a small bowl. Set aside.
After the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle, approximately 1/4 inch thick.
Spread the softened butter over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
Starting from one edge, tightly roll the dough into a log shape. Pinch the seams to seal.
Using a sharp knife or dough scraper, cut the log into 12-15 equal pieces. Place the rolls cut-side up in a greased baking sheet lined with parchment paper.
Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffy.
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
In a mixing bowl, beat together the softened cream cheese, softened butter, vanilla, half-and-half, and powdered sugar until creamy and smooth.
Add pink food coloring until you reach your desired shade.
Once the rolls are out of the oven and slightly cooled, generously spread the pink frosting over the warm rolls.
