Heat milk, butter, oil, and sugar for 2 minutes or until hot and steamy in a microwave-safe dish.

Transfer to a large mixing bowl. Allow to cool to about 110 degrees. Add yeast. Let the yeast sit on top of milk for a few minutes before stirring.

Add 3 ½ cups flour and stir until smooth. Cover with a kitchen towel or plastic wrap. Allow to rise for about 45 minutes or until doubled in size.

Add the remaining ½ cup of flour, baking powder, and salt. Stir until smooth. Cover and refrigerate overnight or until chilled.

In a microwave-safe dish heat milk for 1 minute or until hot and steamy.

While the milk is heating, whisk egg yolks, sugar, cornstarch, and salt until smooth.

Slowly stream in hot milk constantly whisking to temper the eggs. Whisk until thoroughly combined. Pour back into the microwave-safe dish and microwave for 1 minute.

Stir. Add butter and vanilla. Let sit until butter is melted, then whisk until smooth. Cover with plastic wrap. Press the wrap to the surface of the custard. Refrigerate until completely chilled.

Roll the dough into a rectangle about 1 foot by 2 feet. It should be about ⅓ inch thick.

In a small mixing bowl mix filling ingredients until smooth.

Spread the cinnamon filling evenly over the dough. Spread custard over the top of the cinnamon filling. Roll up tightly.

Slice into 1-inch-thick rolls. Place rolls in greased disposable cake pans or on a parchment-lined rimmed baking sheet. Preheat the oven to 375 degrees and allow rolls to rise for 20-30 minutes. Bake for 15-18 minutes, or until golden. Allow to cool slightly.

Heat honey and butter in a microwave-safe dish for 30 seconds. Using a pastry brush, brush the tops of the rolls with the honey butter. Serve. Store leftovers in the fridge.