In the KitchenAid with the paddle attachment, mix:
1 pkg. Yellow (or white) cake mix (I chose Duncan Hines Super Moist Yellow Cake)
3 cups All-purpose flour
2 cups bread flour
1/2 tsp. cinnamon
1/4 tsp. cardamon (optional, but really good)
Meanwhile, add 2 T. (or 2 pkgs.) Active Dry Yeast to 1/2 cup very warm water. Whisk in 1/2 tsp. sugar and let mixture proof.
In a 2-cup measuring cup, add 1/2 cup milk (I used 1%, but 2% or whole milk would work) and 4 T. unsalted butter. Microwave on high for 45 seconds or until butter is melted. Add warm water to the bring the measurement up to 2 cups liquid. Add to the dry ingredients and mix. Then, add the proofed yeast mixture and mix well. Switch to the dough hook and continue to knead, adding in additional flour (1/2 cup at a time) until dough does not cling to the sides. Brush melted butter inside a plastic tub or a glass bowl and turn your dough into it. Turn the dough once, then, put the lid on (or plastic wrap) and let the dough rise for 30-40 minutes.
Meanwhile, mix 1/2 cup sugar, 1/2 cup light brown sugar, 1 T. cinnamon and 1/2 tsp. cardamon (optional) in a bowl and set aside. Also, set out one stick of unsalted butter to soften.
Sprinkle work surface with flour and turn tub (or bowl) upside down, keeping the tub over it while dough rests for 5 minutes. Remove tub and roll dough out to a 15 x 20-inch rectangle. Spread the softened butter over the surface, using an off-set spatula, then, sprinkle with the sugar/cinnamon mixture. Roll up, starting at the edge closest to you, tightly and pinching the ends across the seam when you come to the end. Turn the seam downward. Slice the roll in half, then, each half in half. Finally, the "quarters" into thirds. Place each slice, with the spiral facing up into a buttered 9 x 13-inch baking pan. (I used a sheet of parchment on the bottom, which I also buttered). Press each slice slightly to flatten. Repeat until all twelve are in the pan.
Let them rest while you make up the glaze:
In a bowl, mix 2 cups confectioners' sugar, 3-4 T. milk, and 1 tsp. pure vanilla. Add additional milk to get a thin, spreadable glaze. Pour over the buns and let set. I like to cut the buns apart at this point. Serve warm
*Even though Mary Jayne didn't like raisins, you could sprinkle the dough with them or even chopped pecans after you sprinkle the sugar. Enjoy!