Using a small bowl, mix the yeast and warm water together until dissolved In the bowl of a stand mixer using the dough hook attachment.

Combine the dry ingredients - cake mix, salt and flour.

Add the yeast mixture and the vanilla extract into the large bowl and mix well using the dough hook.

Cover tightly with plastic wrap and place in a warm place. Allow the dough to double in size for 60 minutes during the first rise.

Punch the dough down a few times and cover tightly again, let the dough rise again and double in size for another 60 minutes.

Cut the dough in half.

Sprinkle some flour onto the counter and roll the dough into a rectangle shape. You want the dough to be about 1⁄4 in thick.

In a small bowl, whisk together the sugar, lemon zest and lemon jello.

Using a pastry brush, brush the softened butter onto the dough.

Sprinkle half of the lemon sugar filling onto the butter. Don't overfill the rolls with filling to prevent them from becoming too dense.

Starting with the bottom dough (the side close to edge of counter) roll the dough into a tight log.

The best way to cut these rolls is to use unflavored dental floss. Slide dental floss under the dough and cut the dough into 13 equal sized pieces.

Spray a 9x13 baking dish with cooking spray.

Place the 12 rolls into the baking dish and cover with the baking dish with plastic wrap.

Allow the rolls to rise and double in size, about 45-60 minutes.

Repeat the steps with the second half of dough.

Preheat the oven to 350 degrees. Bake in the oven for 20-25 or until lightly golden brown.

Using the standing mixer, cream together the cream cheese, butter, lemon extract, 3 C powdered sugar and 2 tbsp whole milk.

Gradually mix in the remaining 1 C powdered sugar and whole milk.

Once the rolls are finished baking, allow to cool for about 5 minutes.

Spread the lemon cream cheese glaze evenly onto the warm rolls and allow the frosting to melt slightly.