Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
In small bowl, mix warm water and yeast; let stand 5 minutes.
In large bowl, mix cake mix and 2 cups of the flour.
Add water-yeast mixture; stir with wooden spoon until dough forms.
Add remaining flour ¼ cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour.
Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
Gently punch down dough, and then reshape into ball. Let rest a few minutes.
Meanwhile, melt butter in small bowl, and set aside to cool.
In another small bowl, mix brown sugar and cinnamon.
On lightly floured surface, roll dough into large rectangle about ¼ inch thick. Brush with melted butter; sprinkle with cinnamon-sugar.
Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting. Serve warm or at room temperature.