Grease a large bowl. In a liquid measuring cup, combine the eggs, milk, and honey.

In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. Add the butter one piece at a time, then increase the speed to medium and beat the butter into the dough, until all the small butter pieces are incorporated, about 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and shaggy, so use a spatula to scrape the dough into the bowl.

Cover the bowl with plastic wrap and let it rise for 30 minutes. Place your fingers underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Repeat 6 to 8 more times until the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat the series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings.

Tightly core the bowl with the plastic wrap and refrigerate overnight, or up to 72 hours. Sarah suggests the dough can be used right away after the initial 2-hour rise, but she finds it easier to work with after it has been refrigerated overnight.

Flour a work surface and knead the sweet dough 10 to 12 times. Shape the dough into a ball, cover the top lightly with flour, and cover with a tea towel to come to room temperature.

Grease a 9 by 13-inch pan. In a small bowl, mix the brown sugar, cinnamon, and salt.

Roll the dough into a 16 x 12-inch rectangle. Brush the dough with the melted butter so the filling adheres. Sprinkle the cinnamon sugar mixture evenly over the dough.

Starting with the long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use scissors or a sharp knife to cut the dough into 12 equal pieces or 8 equal pieces if you want larger cinnamon rolls. Place the pieces in the prepared pan cut-side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 ½ hours.

Preheat the oven to 350°F. Remove the plastic and bake for 25-27 minutes, rotating halfway through until the rolls are golden.

Transfer the pan to a wire rack and let the rolls cool for 5 minutes before icing them.

In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the powdered sugar and mix on low until combined. Scrape down the sides of the bowl and mix until light and fluffy, about 3-4 minutes.

Apply a thin layer of the icing on the cinnamon rolls while warm so it seeps into all of the nooks and crannies of the rolls. Add more icing as desired and serve.