Using a stand mixer with the dough hook attachment, add in the bread flour mix (discard the yeast packet), sugar, instant yeast, baking powder, baking soda, and salt. Wiz it around for about a minute to mix everything together.

In a heat safe measuring glass, add the water, butter, and vinegar. Microwave for 1-2 minutes or until it’s warm to the touch but not piping hot. It’s important that it’s warm, otherwise the yeast will not activate.

With the dough hook running on medium speed, slowly pour in the warm mixture. Use a rubber spatula to mix in any of the dry ingredients that may still cling to the sides of the bowl.

Once it’s nearly mixed, add in the egg and egg white.

Turn the mixer on medium-high speed and mix for a good 5 minutes to create a smooth and slightly stretchy dough.

After those 5 minutes, allow the dough to rest for 10 minutes. In the meantime, lay down a sheet of plastic wrap over your work surface and liberally dust in cornstarch.

After 10 minutes, scoop out and plop the dough in the center of the bed of cornstarch. Dust the top of the dough with some more cornstarch and begin to press the dough down into a rectangle.

Spread the butter all over the dough. Then sprinkle with brown sugar and pat it even. Finally, dust the top with cinnamon.

Roll the dough up into a tight log. Use a pastry brush to dust off any excess cornstarch on the log.

Using flavorless floss, cut about 3 inches off of each end and discard. Then cut the remaining dough into 7 rolls.

Crinkle up a sheet of parchment paper, then unwrap it and place it inside a 10" cast iron skillet. Arrange the rolls so that they have a good inch between them.

Preheat the oven to the lowest temperature possible. Once it’s preheated, turn the oven off and place the rolls inside. Allow the rolls to rise in the warm oven for 45 minutes – 1 hour.

After the hour is up and the rolls have doubled in size, remove them from the oven and preheat to 350F.

Bake the cinnamon rolls for 25-30 minutes or until the top is golden brown.

While the rolls cool, make the icing by mixing room temperature butter and cream cheese until smooth, then mix in powdered sugar and vanilla.

Dollop the icing on the top of each roll and spread it smooth.