Warm the whole milk to between 102-110 degrees and whisk in the honey. Add the yeast and let sit in a warm spot for 10 minutes until foamy.

In a stand mixer, combine 4 ½ cups of flour and salt. Make a well in the center and add the yeast mixture. Mix with a dough hook for about 5 minutes until fully incorporated.

Add 4 tablespoons of room temperature butter and mix for another 2 minutes. If dough is too sticky, add flour 1 tablespoon at a time until it forms a ball.

Cover the bowl tightly with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Punch down the dough and roll it out on a lightly floured surface into a 12×18 inch rectangle.

Layer the thin slices of cold butter down the middle third of the dough and gently press together.

Fold ⅓ of the dough over the butter, then fold the other ⅓ over top, creating 3 layers.

Roll out again into a 12×18 inch rectangle and fold into thirds. Wrap in plastic wrap and freeze for 20 minutes.

Remove from the freezer, roll out to a 12×18 inch rectangle, and fold again into thirds. Wrap in plastic wrap and freeze for another 20 minutes.

Roll the dough into a 12×18 inch rectangle. In a small bowl, combine sugar and cinnamon.

Spread the dough with 2 tablespoons of softened butter and sprinkle the cinnamon sugar over it.

Starting from the edge closest to you, roll the dough into a tight log. Pinch the edges to seal and cut the log in half.

Cut each half into 10 rolls.

Arrange the rolls in two buttered bread pans, alternating layers so they are mismatched.

Cover with plastic wrap and allow to rise in a warm spot for an additional 35 minutes.

Preheat the oven to 350 degrees. Brush the tops with the beaten egg and bake for 40-45 minutes until deeply browned.

Allow to cool for 10 minutes before slicing.