Warm the milk in a small saucepan over medium heat until bubbles start to form around the edges of the pot.

Reduce the heat to low and continue cooking until the temperature reaches 105°F (40°C).

Pour the warm milk into the bowl of a stand mixer, then add the yeast, granulated sugar, and honey. Stir and let sit for 10–15 minutes or until the yeast blooms and the mixture looks foamy.

Using the dough hook attachment, mix in the egg, butter, and salt on medium speed.

Gradually add the flour, ½ cup at a time, and continue mixing until the dough is tacky but not sticky.

Grease a large bowl with butter, then place the dough in the bowl and turn to coat with butter on all sides. Cover with a damp towel or plastic wrap and let the dough rise in a warm, draft-free place for 1 hour, until doubled in size.

Punch the dough down with your fist.

On a floured surface, roll the dough out to a ½-inch thick rectangle and fold it in half lengthwise.

Cut the dough crosswise into about 18 squares.

Grease a baking sheet with butter and arrange the dough squares on the pan, spacing evenly. Cover and let rise for 1 hour.

Preheat the oven to 350°F (180°C). Bake the rolls for 8-12 minutes, until the tops turn a light golden brown.

To make the honey cinnamon butter, mix together the butter, honey, cinnamon, and powdered sugar until light and fluffy.

Spread a generous amount of the honey cinnamon butter on the rolls before serving.