Grease a large bowl.

In a large liquid measuring cup, combine the eggs, milk, and honey.

In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt 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. When all the butter has been added, increase the speed to medium and beat the butter into the dough until incorporated, about 1 minute.

Transfer the dough to the prepared bowl. The dough will be very sticky and require a spatula to scrape into the bowl.

Cover the bowl with plastic wrap and let rise for 30 minutes.

Gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding until all the dough has been folded over. Repeat this for a total of 4 foldings, letting rise for 30 minutes between each.

Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

Flour a work surface and knead the cold dough 10 to 12 times. Shape the dough into a ball, cover with flour, and let come to room temperature.

Grease a 9 by 13 in [23 by 33 cm] pan; optionally line with parchment paper.

In a small bowl, mix the brown sugar, cinnamon, and pinch of salt.

Roll the dough into a 16 by 12 in [30.5 by 40.5 cm] rectangle. Brush with melted butter and sprinkle the cinnamon-sugar mixture evenly over the top. Press lightly into the butter.

Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position seam side down. Cut the dough into 12 equal pieces and transfer them cut side up to the prepared pan.

Cover the pan loosely with plastic wrap and let rise until doubled, 1 to 1 1/2 hours.

Adjust an oven rack to the middle position and preheat the oven to 350F [180C]. Remove the plastic and bake for 27 to 32 minutes until golden brown, rotating the pan halfway through.

Transfer the pan to a wire rack and let cool for 5 minutes. Apply a thin layer of the cream cheese icing using about one-third of the mixture. Let cool for another 15 to 20 minutes, then top with the remaining icing and serve.

For the icing, beat the butter and cream cheese in a stand mixer on medium until smooth. Add vanilla and salt, then mix. Add confectioners' sugar and mix on low until combined. Scrape down the sides and mix on medium until light and fluffy for 3 to 4 minutes.