In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for about 10 minutes until foamy.

In a large bowl, whisk together flour, salt, and remaining sugar. Add beaten eggs, melted butter, vanilla extract, and yeast mixture. Mix and knead for 7-10 minutes until smooth.

Transfer dough to a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.

Prepare caramel sauce by mixing softened butter, brown sugar, cinnamon, honey, vanilla extract, heavy cream, and a pinch of salt until smooth. Spread in a greased baking dish.

For the filling, mix softened butter, brown sugar, cinnamon, and salt until creamy. Spread over dough rectangle.

Roll the dough tightly, cut into 12 pieces, and arrange in the baking dish with the caramel.

Pour heavy cream between rolls, cover, and let rise for another hour.

Preheat oven to 350°F. Bake rolls for 29-32 minutes until golden brown and caramel is bubbling.

Prepare cream cheese frosting by beating softened cream cheese and butter, adding powdered sugar and vanilla until smooth.

Let rolls cool slightly, drizzle frosting over warm rolls and serve.