1. Combine the water and yeast. Allow to rest for 10 minutes until the mixture begins to bubble. 2. While you are waiting, combine the cake mix, flour, and salt. 3. Add dry mixture, vanilla and almond extract to the yeast mixture. 4. Stir until combined (I used my hands to knead it in the bowl). 5. Form the dough into a ball and place in a large bowl. Cover tightly with plastic wrap and allow to rise for 1 hour in a warm place. 6. Punch down dough and allow to rise again for 30 minutes. 7.While waiting, place the glaze ingredients into a saucepan and cook until the sugar is melted. Pour the glaze into two greased, circular 9" pans. 8. Punch down the dough and divide it into two sections. 9. Place the dough on a floured counter-top and roll into a large rectangle. 10. Spread the dough thickly with butter, brown sugar and cinnamon (I find using my hands to be the most efficient way to do this). 11. Start rolling the long side of the rectangle toward you until it looks like one long "log". 12. Use a piece of thread to cut the rolls by sliding it under the "log" and pulling tight. 13. Place the rolls in the pan leaving a bit of space between each roll. 14. Complete the same process with the second ball of dough. 15. Cover pans and allow the rolls to ride for another 30 minutes. 16. Bake rolls at 350 degrees Fahrenheit for 15-23 minutes, or until the roll is golden brown. 17. Remove the pans from the oven and immediately invert the pan. 18. Allow to cool and ENJOY!