In a small bowl, combine warm whole milk (around 110°F), active dry yeast, and granulated sugar. Let the mixture sit for about 10 minutes until it becomes foamy.

In a stand mixer, whisk together all-purpose flour, salt, and additional sugar. Gradually mix in the eggs, vanilla extract, and softened unsalted butter.

Once combined, pour in the bloomed yeast mixture and knead for about 7-10 minutes until the dough becomes smooth and elastic.

Shape the dough into a ball and place it in a greased bowl. Cover with a kitchen towel and let it rise for 1 to 1.5 hours.

Prepare the caramel sauce by combining butter, light brown sugar, cinnamon, honey, vanilla extract, heavy cream, and a pinch of salt in a saucepan.

Mix softened butter, light brown sugar, cinnamon, and a dash of salt in a medium bowl for the filling.

Roll out the risen dough into a rectangle, spread the filling, roll it tightly, and cut into 12 pieces.

Arrange in a baking dish over the caramel sauce and let rise for another hour.

Preheat your oven to 350°F and bake for 29-32 minutes until golden brown.

Prepare the cream cheese frosting by beating softened butter and cream cheese, then adding powdered sugar and vanilla extract.

Once baked, let cool for 10 minutes before frosting and serve warm.