Mix yeast and warm water until dissolved.
Combine cake mix, salt and flour in a large bowl.
Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture.
Mix well. This may require kneading with your hands a bit to completely combine ingredients.
Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.
On a floured surface, roll dough into a rectangle shape, approx 1/4 inch thick.
Once dough is rolled out, brush with softened butter. Sprinkle with brown sugar and cinnamon. Next sprinkle on your graham crackers and chocolate chips.
Try to spread them out as evenly as possible.
Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece. Slice dough into 24 equal sized pieces.
Place rolls in two greased 9 × 13 inch pans. Cover and let rise until doubled in size. I usually sit my rolls on my stove top while my oven preheats to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming.
Bake at 350 degrees for 15-25 minutes or until golden brown. This will depend on your stove and your preference for how brown you like your cinnamon rolls. Remove from oven and let cool slightly.