1. Make the Dough:

• Prepare Honey/Butter Mixture: In a medium microwave-proof bowl, melt the 2 tablespoons butter and honey together briefly in the microwave. Stir. Add 1 1/2 cups of room temperature water and the salt. Stir and set aside.
• Activate Yeast: In a separate bowl or large liquid measuring cup, stir the 1 tablespoon sugar into 1 1/2 cups of lukewarm water (just warmer than room temperature, around 105-115°F / 40-46°C). Sprinkle the active dry yeast on top and gently stir. Let it sit for about 10 minutes, until the yeast becomes foamy. If it doesn’t foam, the yeast may not be active.
• Combine Mixtures: In a large mixing bowl (or the bowl of your stand mixer), pour the honey/butter/water mixture. Stir in 1 cup of the flour until combined. Add the foamy yeast mixture and stir.
• Add Flour: Gradually add more flour, one cup at a time, stirring after each addition (or mixing on low speed with dough hook). Continue adding flour until the dough becomes too stiff to stir easily (you likely won’t have added all 6-7 cups yet).
• Knead: Transfer the dough onto a clean, lightly floured surface. Knead by hand for 5-10 minutes (or using the dough hook on medium speed for 5-7 minutes), adding more flour as needed, until the dough is soft, smooth, and elastic, but not overly sticky. It should spring back when gently pressed.
• First Rise: Transfer the dough into a large, lightly greased bowl. Turn the dough over to grease the top. Cover the bowl with a clean dish towel or plastic wrap. Place in a warm, draft-free area to rise until doubled in size, approximately 1-2 hours.

2. Make the Cinnamon Buns:

• Prepare Pan: Grease a 9×13-inch baking pan. Have an additional smaller greased pan ready if needed.
• Shape Dough: Punch down the risen dough to deflate it. Lightly flour a large clean surface (like your counter). Using your fingers or a rolling pin, spread or roll the dough into an approximate 2×2 foot square (it doesn’t need to be exact). Using fingers is recommended for lighter buns.
• Add Filling: Evenly spread the 1 1/2 cups of softened butter over the surface of the dough, leaving a small border along one edge. Evenly sprinkle the brown sugar over the butter, followed by the cinnamon.
• Roll and Slice: Starting at one edge (the one without the bare border), carefully roll the dough up into a tight log. Using a sharp knife or unflavored dental floss (slide floss under the log, cross ends over the top, and pull to cut), slice the log into approximately 1.5 to 2-inch thick sections. You should get about 12 or more buns.
• Arrange Buns: Place the buns cut-side down (or up) in the prepared 9×13-inch pan. They should be close but not overly crowded. Place any extra buns in the additional prepared small pan.
• Second Rise: Cover the pan(s) loosely with a clean dish towel and set aside in a warm, draft-free area until the buns have nearly doubled in size, about 1 hour. (For overnight option: Cover pan(s) tightly with plastic wrap and place in the fridge overnight. In the morning, remove from fridge, let sit at room temperature for about 1 hour to finish rising/warm up slightly, uncover, and bake).

3. Bake the Buns:

• Preheat Oven: Towards the end of the second rise, preheat the oven to 350°F (175°C). Prepare a large piece of aluminum foil or parchment paper on your counter (larger than your pan) for inverting the buns later.
• Bake: Bake the risen buns for about 25 minutes, or until the tops are golden brown and the filling is bubbly.
• Invert Pan: As soon as you remove the buns from the oven, carefully place the prepared foil or parchment over the pan, then quickly and carefully invert the pan onto the foil/parchment. Lift the pan off. This allows the sticky topping to drizzle over the buns. Let the buns cool slightly this way before handling or icing.

4. Make the Cream Cheese Icing:

• In a medium bowl, using an electric mixer, beat the softened butter until light and fluffy. Add the softened cream cheese and beat until smooth.
• Add the sifted icing sugar and the vanilla extract. Beat again, starting on low and increasing speed, until smooth and creamy. Cover and refrigerate until ready to use if not icing immediately.

5. Ice and Serve:

• Let the cinnamon buns cool until warm or room temperature. Spread the cream cheese icing over the buns (either inverted on the foil/parchment or carefully placed back in the pan/on a platter). Serve warm or at room temperature.