Mix the active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.

In a large bowl, mix together flour, salt, and sugar.

Add the whisked eggs, vanilla, and softened butter to the dry ingredients and mix.

Add in the yeast mixture and mix until blended. Knead on medium speed for 7-10 minutes until the dough pulls away from the edges and forms a ball.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1 ½ hours, or until doubled in size.

While the dough rises, mix the butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt together to make the caramel sauce. Spread it evenly in a greased 9×13 inch casserole dish.

Also, mix the butter, brown sugar, cinnamon, and salt together in a small bowl to make the filling.

Once the dough has risen, punch it down and roll it out into an 18 x 12 inch rectangle.

Sprinkle the cinnamon filling over the dough and spread it evenly.

Roll up the dough tightly into a log shape and cut into 12 rolls about 1 1/2 inches wide.

Place the rolls in the casserole dish with the caramel sauce and pour heavy cream in between each roll. Cover and let proof in a warm spot for about an hour, until doubled in size.

Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.

Bake the rolls for 29-32 minutes until golden brown. Cover with foil for the last 5 minutes if necessary.

While the rolls bake, mix the softened butter until pale and fluffy. Add in cream cheese and mix until combined.

Sift powdered sugar into the mixture and mix on low speed until combined. Then add vanilla and mix until smooth.

Let the rolls cool for 10 minutes, then cover with the cream cheese frosting.