Warm the milk in a small saucepan over medium heat until bubbles start to form around the edges of the pot. Reduce the heat to low and continue cooking until the temperature reaches 105°F (40°C). Pour the warm milk into the bowl of a stand mixer, then add the yeast, granulated sugar, and honey. Gently stir, then let sit for 10–15 minutes, or until the yeast blooms and the mixture looks foamy. Using the dough hook attachment, mix in the egg, butter, and salt on medium speed. With the mixer running, gradually add the flour, ½ a cup at a time, and continue mixing until the dough is tacky, but not sticky, 7–8 minutes. Grease a large bowl with butter, then place the dough in the bowl and turn to coat with butter on all sides. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm, draft-free place, such as the oven (make sure it’s turned off!), for 1 hour, until doubled in size. Punch the dough down with your first. Turn out onto a floured surface and roll out to a ½-inch-thick in a rectangle, then fold in half lengthwise. Use a pizza cutter to cut the dough crosswise into 18 squares. Grease a baking sheet with butter, then arrange the dough squares on the pan, spacing evenly. Cover with a damp towel or plastic wrap and let rise for 1 hour, or until the rolls have doubled in size. Preheat the oven to 350°F (180°C). Bake the rolls for 8–12 minutes, until the tops of the rolls are light golden brown. Meanwhile, using the paddle attachment, mix together the butter, honey, cinnamon, and powdered sugar on medium speed for 5–7 minutes, until well-incorporated and smooth. The butter should be light and fluffy. Serve with the rolls!
