Combine all ingredients together in an electric mixer, add flour last.
Slowly add flour until the dough doesn't stick to the sides of the mixer. If 3 cups isn't enough, add 1 TBSP of flour until dough doesn't stick.
Once done, let bulk ferment over night. You can do it in the fridge or on the counter top depending on how cold your kitchen is.
The next morning (add your baking soda and baking powder if using discard), roll your dough out to about a ¼inch thick.
Add your cinnamon-sugar mixture and spread on top.
Roll your dough into a log shape then cut out the cinnamon rolls into 1½ inch pieces. Add those to a cast-iron pan.
Let rise for 30-45minutes
Preheat your oven to 350℉
Optional: Add 1/2 cup of heavy cream to your pan with the uncooked cinnamon rolls in it.
Place in the oven and bake for 25-30minutes, or until the tops are golden brown.
Once out, add the cream cheese glaze on top and enjoy!