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In the bowl of a stand mixer, combine the warm milk and instant yeast. Let sit for 10 minutes.
Add the melted butter, honey, flour, and salt. Using the dough hook attachment, knead on medium-low speed for 5–7 minutes, or until the dough is smooth and elastic.
Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour.
Spray a sheet pan lightly with cooking spray and set aside.
Punch down the dough and divide it into 4 equal portions, about 255–260 grams each.
Shape each portion into a smooth ball. Cover with damp paper towels and let rest for 15 minutes.
Working with one piece at a time, flatten the dough into roughly a 10 x 10-inch square. Roll it up tightly, like a cinnamon roll, pinching the seam closed as you go. Place seam-side down on the prepared sheet pan.
Brush each roll lightly with heavy cream.
In a shallow tray, combine the Parmesan cheese, parsley, oregano, and basil. Roll the tops of the dough logs in the Parmesan herb mixture until evenly coated.
Return the rolls to the sheet pan and score the tops with a sharp knife or lame.
Cover loosely and let proof until doubled in size, about 30–45 minutes.
Preheat the oven to 400°F (200°C).
Bake for 12–15 minutes, or until golden brown.
Allow the rolls to cool before slicing.