Preheat oven to 350°. Stir together 4 cups flour, cake mix, and next 4 ingredients in a large bowl; gradually add enough remaining flour to form a soft dough. (In our Test Kitchens, we used an additional 1/2 cup on a heavily floured surface; more may be used.)
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes).
Roll to a 12- x 20-inch rectangle, and spread with cream cheese.
Stir together sugar and cinnamon, and sprinkle over cream cheese; sprinkle with chopped pecans. Roll up, jellyroll fashion, starting at one long edge. Cut into 1-inch slices. Coat pans with cooking spray; place slices in pans.
Cover and let rise in a warm place (85°), free from drafts, 15 minutes. Place each pan in center of a baking sheet.
Bake, uncovered, at 350° for 15 to 25 minutes or until lightly browned. Remove baking sheet with pan from oven; spread warm rolls with Frosting. Let pans stand on baking sheet 2 minutes before removing.
Note: To make ahead, freeze unbaked cinnamon rolls. Thaw completely, and bake rolls as directed.