Cinnamon Rolls

5 cups (600 g) fresh-milled hard white wheat flour (sifted once if you want them extra soft, but not required)
1 cup (240 g) warm milk (110°F)
½ cup (120 g) warm water
2 ¼ tsp (7 g) instant yeast (1 packet)
½ cup (100 g) honey or cane sugar
1 tsp salt
2 large eggs, room temp
⅓ cup (70 g) butter, melted and slightly cooled
Optional: 1–2 tbsp vital wheat gluten (if you want extra pillowy texture)

½ cup (100 g) brown sugar
2 tbsp cinnamon (yes, a lot—this is cinnamon rolls, not bread with a cinnamon whisper)
⅓ cup (70 g) soft butter

Activate yeast: Mix warm milk, warm water, yeast, and 1 tbsp of the sugar. Let it sit 5–10 minutes until foamy.
Make dough: In mixer or bowl, add eggs, honey/sugar, butter, and salt. Stir in yeast mixture. Slowly add flour (and gluten if using), 1 cup at a time, until a soft, slightly sticky dough forms.
Knead: 8–10 min in stand mixer or 12 min by hand. Fresh-milled flour needs time to develop gluten. Dough should be tacky but pull away from the bowl. If too wet, sprinkle flour; if too stiff, add a splash of milk.
First rise: Place in greased bowl, cover, let rise 1–1.5 hrs until doubled.
Shape rolls: Roll dough into a 12×18 inch rectangle. Spread butter over surface, sprinkle cinnamon + sugar mix evenly. Roll tightly from long edge, seam down. Slice into 12–15 rolls.
Second rise: Place rolls in greased 9×13 pan (or two round pans for pull-apart). Cover, let rise 45–60 min until puffy.
Bake: 350°F for 22–28 minutes, until golden brown but soft in center.
Glaze: Beat all glaze ingredients until smooth. Spread over warm rolls so it melts into all the crevices.

Fresh-milled pro tips:

If your flour feels coarse, sift out about ½ cup bran for softer rolls (add it back to a smoothie or bread dough later).
White wheat = lighter, softer rolls. Red wheat = more rustic, nuttier taste.
If your house is cool, let dough rise in a slightly warm oven (turn on for 1 min, turn off, put dough inside).