In a large mixing bowl, combine the white cake mix, dry yeast, and warm water. Stir gently until well combined. Allow this mixture to sit for about 5 minutes, letting the yeast activate.
Once the yeast is bubbly, add in the pink food coloring, vanilla, and salt. Mix until everything is well incorporated.
Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may not need all the flour, so add it slowly. The dough should be slightly sticky but manageable.
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, mix together the softened butter, sugar, and cinnamon in a separate bowl until it forms a spreadable paste. Set aside.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a large rectangle, about 1/4 inch thick.
Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
Starting from one long edge, tightly roll the dough into a log. Once rolled, slice into 12-15 equal pieces. Place the rolls in a greased baking sheet, leaving some space for them to rise again.
Cover the rolls with plastic wrap and let them rise for another 30 minutes. Preheat your oven to 350°F (175°C) during this time.
After the second rise, bake the cinnamon rolls in the preheated oven for 25-30 minutes, or until golden brown.
In a mixing bowl, beat together the softened cream cheese, butter, vanilla, half-and-half, powdered sugar, and salt until smooth and creamy.
Once the rolls are out of the oven and slightly cooled, generously spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy the delightful flavors of your Pink Cinnamon Rolls!
