Bloom your yeast by mixing active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.

Add the Earl Grey tea to a small food processor, or spice grinder, and pulse until finely ground. Pass through a sieve to separate any large bits.

In a large bowl of a stand mixer with a whisk attachment, mix flour, salt, sugar and the finely ground Earl Grey tea together.

To the dry ingredients add the whisked eggs, vanilla, and softened butter. Then mix together.

Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl.

Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise for 1-1 ½ hours, or until the dough doubles in size.

Make the filling while the dough rises by mixing the butter, brown sugar, granulated white sugar, vanilla, honey, salt and finely ground Earl Grey tea together until smooth.

Grease a 9×13" casserole dish and set aside.

Once the dough has risen, punch the dough to release the air, remove it from the bowl and roll it out on a lightly floured surface into about an 18 x 12 inch rectangle/oval.

Spoon the prepared Earl Grey filling over the dough and spread it evenly.

Roll up the dough tightly into a long log shape starting from the end closest to you. Cut 12 rolls about 1 ½ inches wide.

Place the rolls in the greased casserole dish and pour room temperature heavy cream in between each roll. Cover with plastic wrap and let them proof in a warm spot for about an hour.

Preheat the oven to 350 ℉ (175 ℃) about 15 minutes before the rolls are done proofing.

Once the rolls have proofed, bake for 22-25 minutes, or until a light golden color.

Make the lavender cream cheese frosting while the rolls bake by grinding the lavender and mixing it with softened butter, cream cheese, powdered sugar, and vanilla until fluffy.

Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Serve!