Bloom the yeast by mixing active dry yeast, a little sugar, and warm milk. Let sit for 10 minutes until foamy.

In a stand mixer, combine flour, salt, and sugar. Add whisked eggs, vanilla, and softened butter. Mix until combined.

Add the yeast mixture and mix until everything is incorporated.

Knead the dough on medium speed for 7–10 minutes until it pulls away from the sides of the bowl and forms a smooth ball.

Form the dough into a ball and place it in a greased bowl. Cover and let rise in a warm place for 1–1½ hours until doubled in size.

Mix together butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt for the gooey cinnamon caramel. Grease a baking dish and spread the caramel mixture evenly over the bottom.

Mix together butter, brown sugar, cinnamon, and salt for the filling. If too thick, add heavy cream until smooth.

Punch down the risen dough and roll it onto a lightly floured surface into an 18 × 12-inch rectangle. Spread the cinnamon filling evenly over the dough.

Roll the dough tightly into a log and cut into 12 equal rolls.

Arrange the rolls in the baking dish on top of the caramel. Pour room-temperature heavy cream between each roll and cover. Let rise for about 1 hour until doubled in size.

Bake at 350°F for 29–32 minutes until golden brown. If browning too quickly, cover loosely with foil.

Make the cream cheese frosting by beating softened butter until pale and fluffy, then adding softened cream cheese, powdered sugar, and vanilla until smooth.

Let the cinnamon rolls cool for 10 minutes, then spread the frosting over the warm rolls and serve.