In a small bowl, dissolve yeast in warm water.

In a standing mixer bowl, combine cake mix, salt, and flour using the dough hook. Add yeast mixture and vanilla extract, mix well.

Cover tightly with plastic wrap, let dough double in size for 60 minutes. Punch down dough, cover again, let rise for another 60 minutes.

Cut dough in half. Roll each half into a rectangle (about 1/4 inch thick) on floured surface.

In a small bowl, mix sugar, lemon zest, and lemon pudding mix. Brush softened butter onto dough, sprinkle with half of lemon mixture.

Roll dough into tight log, cut into 13 pieces using unflavored dental floss.

Spray a 9x13 baking dish with baking spray, place rolls in dish, cover, let rise for 40-50 minutes.

Preheat oven to 350°F. Bake rolls for 20-25 minutes until lightly browned.

For frosting, cream together cream cheese, butter, lemon extract, 3 cups powdered sugar, and 2 tbsp milk. Gradually mix in remaining powdered sugar and milk.

Once rolls are baked, cool for 5 minutes, spread frosting evenly, let melt slightly. Enjoy!