1. To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.

2. In a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.

3. To the dry ingredients, add the whisked eggs, vanilla and softened butter and mix.

4. Add in the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7–10 minutes until the dough pulls away from the edges and forms a ball.

5. Form the dough into a ball, place it in a greased bowl, cover and let rise in a warm place for 1–1 ½ hours or until doubled in size.

6. Meanwhile, make the caramel sauce by mixing together butter, brown sugar, cinnamon, honey, vanilla, cream and salt. Spread in a greased 9×13 inch baking dish.

7. Mix the cinnamon filling ingredients in a bowl until smooth and spreadable.

8. After the dough has risen, punch it down and roll into an 18×12 inch rectangle, about 1/4 inch thick.

9. Spread the cinnamon filling evenly over the dough using an offset spatula.

10. Roll up tightly into a log and trim the ends. Slice into 12 rolls about 1 1/2 inches thick.

11. Place the rolls in the prepared dish and pour room temperature cream between each roll.

12. Cover and let rise again in a warm spot for about 1 hour or until doubled in size.

13. Preheat the oven to 350°F about 15 minutes before baking.

14. Bake the rolls for 29–32 minutes until golden brown. Cover with foil the last 5 minutes if needed.

15. While baking, prepare the frosting: beat the butter until pale and fluffy. Add cream cheese and mix. Sift in powdered sugar gradually, then mix in vanilla until smooth.

16. Let the baked rolls cool for 10 minutes. Spread with cream cheese frosting and serve warm.