Pillowy whole‑wheat cinnamon rolls made with freshly milled hard white wheat, layered with buttery cinnamon–brown sugar and finished with a silky, tangy vanilla cream cheese icing.
Warm the milk to 100–110°F and melt the butter; lightly grease a 9×13-inch baking dish with some of the melted butter.
In a stand mixer bowl, whisk together the dry ingredients for the dough. Add the milk, melted butter, and egg; mix until a shaggy dough forms.
Knead with a dough hook on medium speed about 10 minutes, until smooth, elastic, and it passes the windowpane test.
In a small bowl, mix the filling ingredients (softened butter, brown sugar, cinnamon) until well combined.
On a lightly floured surface, roll the dough into a 12×16-inch rectangle with even thickness.
Spread the cinnamon sugar filling evenly over the dough, all the way to the edges.
Starting from a long side, roll the dough into a tight log; slice into 12 equal rolls.
Arrange rolls in the greased baking dish. Cover and let rise in a warm spot 60–90 minutes, until doubled, soft, and puffy.
Bake at 350°F for 25–30 minutes, until the edges are lightly golden.
While baking, make the icing: in a small saucepan over medium‑low heat, combine cream cheese, heavy cream, honey, and vanilla; stir until smooth (or remove from heat and blend).
Let rolls cool slightly, then spread with cream cheese icing and serve.