In a medium bowl, stir together the yeast and water.
In a stand mixer fitted with the dough hook attachment, mix together the flour, cake mix, and salt. Add the yeast mixture and continue mixing until the ingredients are combined and start to form a ball. Remove the bowl from the mixer. Cover with a clean towel and set in a warm spot to rise for 1 hour.
Grease two 9x13 inch baking pans.
Roll out the dough on a floured surface into a rectangle about 10x24 inches. Spread the butter over the dough and sprinkle the lemonade mix over it. With a short side facing you, roll the dough up into a 10-inch long log, leaving it seam-side down.
With a serrated knife, gently cut the log crosswise into ten 1 inch slices. Arrange 5 slices in each prepared pan. Cover with a clean towel and again set in a warm spot to rise until doubled in volume, about 1 hour.
Preheat the oven to 350°F. Bake until the rolls are golden brown, 20-25 minutes.
Meanwhile, in a medium bowl, stir together the powdered sugar and lemon juice until smooth and pourable.
Pour the glaze over the warm rolls. Serve warm or at room temperature.