Cinnamon Rolls

Dough: combine the eggs, milk, and honey. Mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. Transfer the dough to the prepared bowl. Cover the bowl with plastic wrap and let rise for 2 hours. (Stretch and fold every 30 minutes) Refrigerate dough overnight. 

Assemble: Flour a work surface and knead the cold Sweet Dough 10 to 12 times. Let come to room temperature. In a small bowl, mix the brown sugar, cinnamon, and salt. Roll the dough into a 16 by 12 in rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Roll the dough into a tight cylinder then cut the dough into 12 equal pieces. Preheat the oven to 350F. Bake for 27 mins. 

Icing: 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 confectioners sugar and mix on low until combined and mix on medium until the icing is fluffy, 3 to 4 minutes.