Beat cream cheese until light and fluffy in a stand mixer. Add your mix-ins here.

With a 1 1/2 oz scoop, scoop cream cheese onto a tray (something that will fit in your freezer) and freeze for at least 1 hour. This is best to do first, and then prepare your dough.

Mix yeast, sugar, and 1/2 cup of the water in a small bowl to confirm that the yeast is alive.

In the bowl of a stand mixer with the dough hook attachment, mix the flour, salt, remaining water, and yeast mixture. Mix until smooth dough forms, then allow to knead for 5 minutes. You can do this by hand, it just takes longer.

Prepare a large bowl by oiling all sides. Allow the dough to rise in this bowl, covered, for about 1 hour.

Divide dough into 18 portions. Roll each into a tight ball and allow to rest for 15 minutes, covered.

Take one of your dough portions and in the palm of your hand, flatten the dough out. Pinch the edges so that the edges are thinner than the inside.

Then, take a cream cheese plug, place in the center of your dough and wrap the dough around tightly.

Next, roll the completed ball on your work surface to tighten the dough and seal in the seam.

Place on your baking sheet. Give it a light egg wash (optional) and sprinkle with your toppings.

Allow to rise while you heat the oven to 350F. Once oven is heated, bake for 20-30 minutes until golden brown.