In a mixing bowl, combine warm whole milk with a sprinkling of granulated white sugar and sprinkle the active dry yeast on top. Let it bloom for about 10 minutes until bubbly.

In a stand mixer, combine all-purpose flour and salt, then add the eggs, vanilla extract, and softened unsalted butter.

Pour in the yeast mixture and knead until a smooth, elastic ball forms.

Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.

In a mixing bowl, blend melted unsalted butter, light brown sugar, cinnamon, honey, heavy cream, and a pinch of salt until smooth.

Spread this mixture evenly in the bottom of a greased baking dish.

In another bowl, mix softened unsalted butter, light brown sugar, cinnamon, and a dash of salt until spreadable. Adjust texture with heavy cream if necessary.

Roll the dough out into an 18x12 inch rectangle, spread the cinnamon filling evenly, and roll it tightly into a log.

Cut the log into 12 equal pieces and place them cut-side up in the baking dish atop the caramel sauce.

Cover and allow the rolls to proof for about 1 hour.

Preheat your oven to 350°F (175°C). Bake for 29-32 minutes until golden brown.

Prepare the cream cheese frosting by beating softened cream cheese with unsalted butter, mixing in powdered sugar and vanilla extract.

Drizzle the frosting over the rolls after they cool for 10 minutes.