In a small bowl, stir together 2 packages dry yeast, 2 teaspoons pink food coloring, and 2 1/2 cups warm water until the yeast and coloring are dissolved.

In a large bowl, combine 1 box white cake mix, 1 teaspoon salt, and 5 cups flour.

Add the warm yeast/food-coloring mixture and 1 teaspoon vanilla to the dry ingredients. Stir until a shaggy dough forms, then knead a few minutes by hand or with a mixer until the ingredients are fully combined and the dough is cohesive.

Cover the dough tightly and let it rise in a warm place for 1 hour. Punch down the dough, then cover and let rise a second time for 30–60 minutes.

On a lightly floured surface, roll the risen dough into a rectangle about 1/4 inch thick.

Brush the entire surface of the rolled dough with 1/2 to 1 cup softened butter.

Evenly sprinkle 2 cups sugar over the buttered dough, then sprinkle cinnamon over the sugar to your taste.

Starting at the end farthest from you, roll the dough tightly toward you into a log. Pinch the seam to seal.

Slice the log into 24 equal pieces and place the rolls cut-side up in two greased 9×13 pans (about 12 rolls per pan).

Cover the pans and let the rolls rise until doubled in size. Preheat the oven to 350°F while the rolls are rising.

Bake the rolls at 350°F for 15–25 minutes, until golden brown (approximately 22 minutes is typical).

Remove the rolls from the oven and let them cool slightly for a few minutes.

While the rolls cool, beat together 2 ounces softened cream cheese and 1/2 cup softened butter until creamy. Add 1 teaspoon vanilla and 1 tablespoon half-and-half (or milk) and mix until combined. Gradually add 1 1/2 cups powdered sugar and 1/4 teaspoon salt, beating until the frosting is fluffy.

Spread the frosting over the cinnamon rolls while they are still hot so the frosting melts into the rolls.