Using the paddle attachment, combine everything except the yeast.

Mix only until there are no dry spots remaining.

Your dough is going to look rough.

Cover the bowl and let it rest for 30 minutes.

Sprinkle the yeast evenly over the rested dough.

Switch to the dough hook.

Mix on low speed until the yeast is incorporated, then continue kneading.

Fresh milled flour takes longer than white flour.

Don't panic if your dough isn't smooth after five or ten minutes.

After about ten minutes, check the dough.

If it still looks very loose, add one tablespoon of fresh milled flour and continue kneading before deciding if it needs more.

You're looking for a dough that's soft, smooth, elastic, and just slightly tacky.

Transfer the dough to a lightly greased bowl.

Cover and let rise until doubled.

In my warm Florida kitchen, this took about 90 minutes.

If your kitchen is cooler, it may simply need a little more time.

Whisk together the brown sugar, cinnamon, salt, and fresh milled flour.

Pour in the melted butter and stir until it becomes a thick paste.

Instead of the filling running out as I rolled the dough, it stayed exactly where I spread it.

Lightly flour your work surface.

Roll the dough into a 12×18-inch rectangle, about ½-inch thick.

Spread the cinnamon paste evenly across the dough, leaving about a one-inch border along one long edge.

Roll the dough into a tight log.

Slice into 12 rolls and place them into a greased 9×13 baking dish.

Cover the pan and allow the rolls to rise until they're noticeably puffy.

Mine took about 45 minutes while the oven preheated.

Bake at 350°F for 28–32 minutes.

The tops should be lightly golden, and the center rolls should be fully baked.

Allow them to cool for about ten minutes.

Beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth.

Place a generous spoonful of frosting on top of each warm cinnamon roll.

Give it a minute to soften.

Then spread it across the tops as it melts into every swirl.