Begin by combining 1/2 cup of warm whole milk, 2 teaspoons of active dry yeast, and 1 tablespoon of granulated sugar in a small bowl. Allow the mixture to sit for about 10 minutes until it becomes foamy and fragrant.

In a stand mixer fitted with a dough hook, whisk together 4 cups of all-purpose flour, 1 teaspoon of salt, and 1/4 cup of granulated sugar. Add 2 beaten eggs, 2 teaspoons of vanilla extract, and 1/4 cup of softened unsalted butter. Pour in the bloomed yeast mixture, and knead on medium speed for 5-7 minutes until the dough pulls away from the bowl and becomes smooth and elastic.

Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm area for 1 to 1.5 hours, or until it doubles in size.

While the dough is rising, mix together 1/2 cup of softened unsalted butter, 1 cup of light brown sugar, 1 tablespoon of honey, 1 teaspoon of vanilla extract, 1/4 cup of heavy cream, and a pinch of salt in a medium bowl until smooth. Spread this caramel sauce in the bottom of a greased 9x13-inch casserole dish.

In another bowl, blend together 1/2 cup of softened unsalted butter, 1 cup of light brown sugar, 2 tablespoons of ground cinnamon, and a pinch of salt until spreadable.

After the first rise, punch down the dough gently to release air, then roll it into a rectangle approximately 18x12 inches. Spread the filling evenly over the dough, then roll it tightly into a log from the long side.

Slice the log into 12 equal rolls, each about 1.5 inches thick. Arrange the cut rolls in the casserole dish on top of the caramel sauce, leaving space between each roll. Pour in any remaining heavy cream around the rolls for extra moisture.

Cover the dish and allow the rolls to rise again in a warm place for about 1 hour, or until they have doubled in size.

Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 29-32 minutes until golden brown. If they brown too quickly, cover with aluminum foil.

While the rolls are baking, beat together 4 ounces of softened cream cheese and 1/4 cup of softened unsalted butter until light and fluffy. Gradually add in 2 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth.

Let the cinnamon rolls cool in the dish for about 10 minutes. Drizzle the creamy frosting generously over the warm rolls while they are still soft.