Combine yeast, sugar, and water in the bowl of a stand mixer and stir until just combined. Let sit for 5 minutes or until foamy. Add cake mix, salt, and 1 1/2 cups flour and mix until a soft dough forms.

Transfer mixture to a lightly greased bowl and cover with plastic wrap. Let stand at room temperature in an area free from drafts until about doubled in size, about 2 hours.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 11x7-inch baking dish.

Transfer dough to a lightly floured surface and roll out to form a 20x14-inch rectangle. Spread butter evenly over dough, leaving a 1/2-inch border around the edges. Sprinkle brown sugar and cinnamon evenly over butter. Starting from the long edge, roll dough into a log and place seam side down on a cutting board. Make cuts every 1 1/2 to 2 inches to form rolls.

Unroll each roll and then carefully roll each one from the long edges around the filling again to form long tube-like shapes. Freeform the tube shapes in the prepared dish to resemble 'intestines'.

Bake in the preheated oven until lightly browned around the edges, and the center dough is fully baked and no longer sticky, about 20 minutes.