In a medium bowl, combine yeast and warm water, stirring until yeast is dissolved.

In a large bowl, whisk together butter pecan cake mix, flour, and cinnamon.

Add the yeast mixture to the cake mix mixture, and stir with a sturdy wooden spoon, or use your hands, until ingredients are combined.

Lightly grease the top, and cover with plastic wrap.

Let the dough rise for 1 hour, then punch it down, and let it rise again for another 30 minutes.

Lightly grease a 9x13-inch pan and an 8-inch square pan.

Turn the dough out onto a lightly floured surface, and roll it into a large rectangle. Mine was enormous - approximately 18x24 inches, and just over 1/4-inch thick.

Brush the dough with the melted butter, sprinkle with brown sugar, sprinkle with pecans, and drizzle with caramel sauce.

Roll the dough from the shorter side, so that it forms a log approximately 18 inches long.

Cut into 16 equal-sized pieces. It will get messy, but you can use two hands to lift each piece into the pans. Or, I use a knife with a large blade, and once I cut a slice, I rest it straight onto the blade so I can transfer it to the pan.

Place 4 in the smaller pan, and 12 in the larger pan.

Bake at 350 degrees for 15-20 minutes, or until the rolls are golden brown at the edges. My rolls were quite large, and it took about 18 minutes, but I think this can vary depending on how you cut the rolls.

Allow to cool for about 10 minutes before spreading with the icing!

Place butter in a medium microwave-safe bowl. Heat on high for 30 seconds, or until melted.

Add 2 c. powdered sugar, butter extract, and pecan cookie pieces, and whisk until smooth.

Add additional powdered sugar as needed to thicken icing to desired consistency. I used almost 3 cups.

Drizzle evenly over warm rolls, and serve immediately!