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Preheat the oven to 350°F. Spray the bottom and sides of a 9×13-inch pan with nonstick spray. Open the cinnamon rolls and arrange them in rows in the pan.
Spread the entire can of frosting in an even layer over the rolls. Sprinkle the walnuts (if using) over the frosting.
The cake mix should have two pouches. Sprinkle the larger pouch of cake mix evenly over the frosting. Then, sprinkle the smaller pouch of cinnamon-brown sugar over the top.
Slice the butter into pats and arrange them evenly over the top of the cake.
Bake the dump cake for 40 minutes; it should be puffed with browned areas that look like crust and others that look gooey and melty. Let the cake cool for at least 10 minutes, and then use a large spoon or spatula to serve.