In a large bowl, mix together all ingredients, leaving flower for later. Whisk together to combine.
Add in the flour. Stir until you don’t see any more of the dry bits of flour. The dough doesn't need to look perfect, as it will do it's magic while standing for 12 hours.
Cover (not airtight) and place it in the refrigerator overnight, or up to 4 days. The longer you let it sit around in the refrigerator, the better tasting the dough will be.
For the filling, combine sugar and cinnamon together. Melt butter in a separate jar.
Dust the counter with flour and roll out the dough into a rectangular shape using a rolling pin.
Spread the filling evenly on the surface. Roll it up, starting with the long side.
Flour knife and cut unto 12 even pieces. Place the rolls onto to buttered baking pan, cover with a towel and let it rest for 1 hour. Preheat the oven to 350 °F and let it bake for 35-40 minutes, until golden brown.
Combine powdered sugar with softened cream cheese and vanilla extract. Whisk until the topping is fully smooth and creamy.
Apply the topping over the cinnamon rolls and serve right away.