Combine 1-1/2 cups flour, undissolved yeast, sugar, garlic, cumin and salt in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour, pimentos and jalapenos. Beat until well combined; stopping and scraping down mixer once. Dough will be stiff, yet sticky. Cover bowl and let rest 10 minutes.
Cut cream cheese into 12 cubes if making the larger size fluffins. Place 1-1/2 tablespoons dough into 12 (2-1/2 inch) generously greased muffin wells (do not use paper liners). Top with cream cheese cube. Divide remaining dough evenly over muffin cups. Press dough lightly on outer edges to seal.
FOR MINIS - Place 1 teaspoon dough into 36 generously greased mini muffin wells. Place 1/2 teaspoon cream cheese on top; divide remaining dough over top of each. Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.
Bake in preheated 375°F oven for 20 to 25 minutes (17 to 22 minutes for minis) until lightly browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm. Refrigerate any leftovers.
Freezer Instructions: Completely cool fluffins and place in an airtight container to freeze. Thaw in the refrigerator. Microwave for 15 to 20 seconds and serve immediately.