In a small bowl, add the water, yeast and honey. Stir a bit and cover with a towel. Let it sit for 5 minutes to proof the yeast.
In the bowl of a stand mixer, stir together the butter, milk, sugar and salt. Add the yeast mixture and stir just until combined. Add the flour one up at a time up to 2 cups. If the dough is still extremely sticky and doesn't hold together, add 1/4 cup at a time until it holds together. Knead for 1-2 minutes with a dough hook or by hand. If the dough still falls apart, you can add a bit more flour.
Once dough has come together well and is kneaded, cover the bowl with greased plastic wrap and place in a warm area of your kitchen. Maybe even on the oven that has been turned on. Let dough rise for about 20 minutes.
While the dough rises, combine the filling ingredients in a small bowl, mixing until smooth (you can also use a hand mixer if you'd like).
Preheat oven to 350 degrees and butter a pie dish. Set aside.
After the dough has risen, flip to a floured surface and punch down. Form a rectangle with the dough that is approximately 10-12 inches. Spread filling all over the dough, all the way out to the edges. Roll it up tightly and then cut into one inch pieces with a very sharp knife or unflavored dental floss.
Lay the pieces evenly spread out on the buttered pie dish, with rolls about 1 inch apart. Let them rise for another 10-15 minutes. During this time, combine all the glaze ingredients.
Bake for 18-22 minutes or until doubled in size and beginning to turn golden. Remove from oven and allow to cool in dish. Once cooled, but still a bit warm, frost those cinnamon rolls all over! This is the best part so use it all up!
Enjoy!