Preheat the oven to 350°F. Lightly grease a 13 x 9-inch jelly pan and set aside.

In a large bowl, whisk together 4 cups of the flour, the yellow cake mix, both packages of rapid-rise yeast, and a pinch of salt.

Slowly pour in the warm water and stir until a wet dough forms.

Add 3/4 cup more flour to the wet dough and knead right in the bowl for 1–2 minutes to bring it together.

Sprinkle your work surface with the remaining 1/4 cup flour. Turn the dough out and knead for about 5 minutes until it feels soft and elastic.

Roll the dough into a rectangle about 12 x 16 inches. Spread 6 tablespoons of softened butter evenly over the dough.

In a small bowl, whisk the brown sugar and cinnamon. Generously sprinkle the cinnamon sugar over the buttered dough.

Scatter the thawed raspberries over the cinnamon-sugar layer, spacing them evenly.

Starting from the long edge, roll the dough tightly into a log. Pinch the seam and both ends to seal.

Using a serrated knife, slice the log into 1½-inch rounds. Place the rolls cut-side up in the prepared jelly pan.

Cover the pan loosely with a clean kitchen towel and set in a warm area for 15 minutes to allow a brief rise.

Remove the towel and bake for 15 minutes, or until the rolls are light golden brown.

While the rolls cool on a wire rack, make the glaze by whisking together 3 cups powdered sugar, the remaining 2 tablespoons butter (melted), the vanilla, and 3–4 tablespoons milk.

Generously drizzle glaze over warm rolls and serve.