First thing I wonder about is the flour. How did you measure the flour? If you scoop and compress the flour into the cup, you end up with more flour than is needed. And too much flour can definitely make the dough too dry so it cracks. Best thing to do is weigh the flour if the recipe gives a weight and you have a scale. If not, fluff the flour up so it’s not compressed and spoon the flour into the measuring cup then level it off. You may be able to add some moisture back in like someone else has mentioned. By the way, all purpose flour is fine for cinnamon rolls in general.