In the bowl of your stand mixer, combine the flour, sugar, salt, fresh yeast (or instant dry yeast), and milk. Mix on low speed for 5 minutes.

Add the softened butter to the dough mixture and mix on medium/medium-high speed until the dough becomes shiny and elastic, about 20 minutes.

Cover the dough with plastic wrap and refrigerate until it becomes cold all the way through, usually about an hour or two.

Preheat the oven to 375°F (180°C).

Roll out the chilled dough on a lightly floured surface into a large rectangle.

Spread the softened butter evenly over the dough, leaving a small border around the edges.

In a separate bowl, combine the sugar and cinnamon for the filling. Sprinkle this mixture over the buttered dough.

Starting from one of the longer sides, tightly roll up the dough into a log shape.

Cut the rolled dough into large slices, about 2 inches thick.

Place the cinnamon roll slices in a greased baking dish, leaving some space between each one.

Allow the rolls to rise until they double in size, about 1-2 hours.

Bake the rolls in the preheated oven for approximately 20-30 minutes, or until they turn golden brown and the internal temperature reaches around 89°C (192°F).

While the rolls are baking, prepare the cream cheese frosting. In a bowl, cream together the softened butter, cream cheese, powdered sugar, pinch of flake salt, and a splash of vanilla extract until smooth.

Once the rolls are done, remove them from the oven and let them cool slightly.

While the rolls are still warm, generously spread the cream cheese frosting over the top, allowing it to melt into the rolls.

Eat and enjoy!