In the bowl of a stand mixer, combine all the dry ingredients and whisk them together to evenly distribute everything. Add in the wet ingredients and mix until a dough begins to form.

Knead the dough with a dough hook on medium speed for about 10 minutes, or until it passes the windowpane test and becomes soft and elastic. Be patient. At first it may seem too wet, but give the flour time to fully absorb the liquid before adding more. It will eventually come together into a smooth dough.

In a small bowl, mix together the cinnamon sugar filling until well combined and fragrant.

Place dough onto a lightly floured surface and roll it into a 12×16-inch rectangular shape, keeping the thickness as even as possible.

Spread the cinnamon sugar filling evenly over the dough, reaching all the way to the edges.

Starting from the long edge, roll dough up tightly into a log. Cut the log into 12 equal rolls with a sharp knife.

Place the rolls into your greased baking pan, spacing them evenly. Pinch seams if any start to unroll a bit.

Set the pan in a warm place, cover with a tea towel, and let the rolls rise for 60–90 minutes, or until they have doubled in size and look soft and puffy.

Bake at 350°F for 25-30 minutes, until the edges begin to turn a light golden brown.

While the rolls bake, prepare the cream cheese icing. In a small saucepan over medium-low heat, add cream cheese, heavy cream, maple syrup or honey, and vanilla extract. Stir well or take off heat and use an immersion blender to combine.

Allow the cinnamon rolls to cool before adding the cream cheese frosting on top. Enjoy!