In a small bowl, combine the warm water and the yeast. Stir and then let the yeast sit for 10 to 15 minutes until foamy.

Add the sourdough starter and stir until well incorporated.

In a separate bowl, whisk together the flour, sugar, and salt.

Add the flour mixture and the vegetable oil to the yeast mixture. Knead until the dough becomes smooth. It will be slightly tacky to the touch, but not sticky. If sticky, add about 1 tablespoon of flour. Turn out the dough onto a lightly greased surface and shape into a round.

Place round in a lightly greased container with a lid. Let dough rest until double in size, about 45 minutes to 1 hour depending on kitchen temperature.

In a small container, combine the cinnamon and sugar. Mix well and set aside.

In a small container, melt the butter and set aside.

Turn out the dough onto a lightly greased surface. Roll out the dough into a rectangle. Brush the butter onto the rectangle. Sprinkle the cinnamon sugar over the dough.

Starting at the shortest edge of the dough roll toward the opposite side. Use unflavored waxed floss or kitchen scissors to cut the dough into 6 pieces. Place on a lightly greased cast-iron skillet.

Cover the rolls and let rise for 30 minutes to 45 minutes until puffy.

Preheat the oven to 400° Fahrenheit (204° Celsius) and move oven rack to the lowest position.

Bake the cinnamon rolls for 16 to 18 minutes. Let cool for 15 minutes in the pan and then transfer to a wire rack to finish cooling.

In a mixing bowl, use an electric hand mixer to combine the cream cheese, butter, and vanilla extract. Mix in the powdered sugar and salt. A tablespoon at a time, slowly mix in the milk, until the frosting achieves your desired consistency.

Frost the cinnamon rolls with the cream cheese frosting and enjoy!