5 to 6 cups all-purpose flour
1 (18.25-ounce) package white cake mix
2 (1/4-ounce) envelopes rapid rise yeast
2 cups warm milk (100 to 110)
2 eggs, lightly beaten
1/2 teaspoon salt
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 tablespoon ground cinnamon
1/2 cup chopped pecans
Preheat oven to 350. Stir together 4 cups flour, cake mix, and next 4 ingredients in a large bowl; gradually add enough remaining flour to form a soft dough.
Turn dough out onto a lightly floured surface and knead until sooth and elastic (about 6 minutes).
Roll to a 12- x 20-inch rectangle and spread with cream cheese.
Stir together sugar and cinnamon and sprinkle over cream cheese; sprinkle with chopped pecans. Roll up, jellyroll fashion, starting at one long edge. Cut into 1-inch slices. Coat pans with cooking spray; place slices in pans.
Cover and let rise in a warm place (85), free from drafts, 15 minutes. Place each pan in center of a baking sheet.
Bake, uncovered, at 350 for 15 to 25 minutes or until lightly browned. Remove baking sheet with pan from oven; spread warm rolls with frosting. Let pans stand on baking sheet 2 minutes before removing.
Note: To make ahead, freeze unbaked cinnamon rolls. Thaw completely and bake rolls as directed.
