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, then increase speed to medium and beat for 1 minute until incorporated.

Transfer the dough to the prepared bowl. The dough will be very sticky.

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

Using fingers or a spatula, pull the dough up and fold it back over itself. Repeat this folding process 6 to 8 more times.

Re-cover the bowl with plastic and let rise for another 30 minutes. Repeat the folding 3 more times for a total rise time of 2 hours.

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

On a floured work surface, knead the cold dough 10 to 12 times and shape it into a ball. Cover with a tea towel and let come to room temperature.

Grease a 9 by 13 in pan; line with parchment if desired.

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

Roll the dough into a 16 by 12 in rectangle. Brush with melted butter and sprinkle the cinnamon-sugar mixture evenly over the top.

Starting at a long side, roll the dough into a tight cylinder and pinch the seam to seal it.

Cut the dough into 12 equal pieces and transfer to the prepared pan cut side up.

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

Preheat the oven to 350F.

Remove the plastic and bake for 27 to 32 minutes, rotating halfway through, until golden brown.

Let cool for 5 minutes, then apply a thin layer of cream cheese icing using about one-third of the mixture.

Let cool for another 15 to 20 minutes and top with the rest of the icing before serving.