In a small bowl, combine warm whole milk, active dry yeast, and granulated white sugar. Allow to sit for 10 minutes until foamy.

In a stand mixer bowl, mix together all-purpose flour, salt, and sugar. Add in eggs, vanilla extract, melted unsalted butter, and the bloomed yeast mixture. Knead for 7-10 minutes.

Transfer the kneaded dough to a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours.

In a medium bowl, mix softened unsalted butter, light brown sugar, cinnamon, honey, vanilla extract, heavy cream, and a pinch of salt until smooth.

In a separate bowl, combine softened butter, light brown sugar, cinnamon, and a pinch of salt for the filling. Mix until smooth.

Roll the risen dough into a large rectangle, spread the filling over it, and roll tightly. Slice into 12 pieces.

Place the sliced rolls in a greased dish, pour heavy cream between them, and let proof for about an hour.

Preheat your oven to 350°F. Bake the cinnamon rolls for 29-32 minutes, until golden brown.

Whip together softened cream cheese and unsalted butter until fluffy. Gradually add powdered sugar and fold in vanilla extract. Frost the rolls once cooled.