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

Add 4 cups of the flour, cake mix, yeast and salt. Whisk to combine.

Slowly pour in the warm water and stir to combine.

Add an additional 3/4 cup flour onto the wet dough and knead in the bowl for 1-2 minutes.

Sprinkle your workspace with the remaining 1/4 cup of flour and place the dough on top. Knead for 5 minutes until soft and elastic.

Using a rolling pin, roll the dough out into a rectangular shape. Spread 6 tablespoons of softened butter all over the dough.

Combine the sugar and cinnamon into a bowl and whisk to combine. Generously sprinkle on top of the buttered dough.

Scatter the raspberries on top of the cinnamon sugar and roll, starting with the long side of the rectangle. Seal each end by pinching in the dough.

With a serrated knife, slice 1 1/2 inch slices of the dough and place on the greased jelly pan.

Cover the pan loosely with a towel and place in a warm area for 15 minutes to allow the rolls time to expand.

Remove towel and bake for 15 minutes or until the rolls are a light brown in color. Remove from oven and place the pan on a wire rack to cool while you prepare the homemade icing.

Add the powdered sugar, the remaining 2 tablespoons of butter (melted), vanilla and milk to a small mixing bowl. Whisk to combine. For a thinner glaze, use 4 tablespoons of milk. For a thicker glaze, use only 3 tablespoons.

Generously drizzle the icing on top of the raspberry cinnamon rolls and ENJOY!!!