In the bowl of a a stand mixer, or in a large bowl, mix all of the dough ingredients until a dough starts to form. Use the dough hook (or your hands) to knead the dough until you have a smooth dough, about 2-3 minutes.

Cover the bowl and let the dough rise at room temperature for 2-3 hours, or until puffy and doubled in size.

Gently turn the dough out onto a lightly floured surface and roll into a ¼" thick rectangle. I like to roll it on a piece of parchment or silicone baking mat to make it easier to roll up later.

Mix the brown sugar, honey, butter, vanilla, and cinnamon for the filling in a small bowl. Spread the filling mixture evenly over the dough, leaving about an inch bare on one of the long edges.

Roll the dough up starting on the long edge that has filling all the way to the edge. Use a bench scraper to help if the dough is sticking a little bit.

Cut the dough into 12 even rolls. Place them in a baking dish that has been greased or lined with parchment paper.

Cover the dish and let the rolls rise for 1.5 to 2 hours at room temperature, or place them in the refrigerator for an extended rise time overnight. At the end of the rise, rolls should look puffy but may not have doubled in size.

If your rolls are room temperature, heat the oven to 400°F. Uncover and bake 16-20 minutes. If they are coming from the refrigerator, heat the oven to 375°F. Uncover the rolls and bake 20-25 minutes.

While rolls are baking, make the icing. Whisk softened cream cheese, butter and powdered sugar until no lumps remain. Add vanilla and milk and whisk until smooth.

Remove rolls from the oven and frost while warm, or frost individually as you eat them if you plan to same some for later.