Method
1. Add granulated sugar, egg, quick-rise yeast and all purpose flour to a clean stand mixer bowl
2. Add milk and salted butter to a clean glass measuring cup
3. Microwave the milk and butter together in a glass measuring cup until the butter is melted and the mixture is between 120º and 130º
4. Add into the mixing bowl and beat on low speed for three minutes
5. Add the remaining flour, and beat until incorporated
6. Turn onto a floured work surface and knead for eight minutes
7. Form into a ball
8. Spray a large bowl with nonstick spray and add the dough, turning to coat
9. Cover with plastic wrap and a kitchen towel and let rise in a warm area until doubled in size, about two hours
10. Mix the brown sugar, cinnamon, and cloves together in a small bowl
11. Punch the dough down and roll it out to a 15×11 inch rectangle on a floured work surface
12. Spread it with the butter, leaving a half inch border
13. Sprinkle with the brown sugar mixture, and drizzle with honey
14. Starting at one of the 15 inch long sides, roll up tightly into a log
15. With a sharp knife, cut crosswise into eighteen slices
16. Spray two 9×9 pans with nonstick spray and line with parchment paper
17. Divide rolls between the pans, arranging them cut-side up in rows of three.
18. Cover with plastic wrap and kitchen towels and let rise in a warm area for 45 minutes
19. For the frosting, combine butter, cream cheese, powdered sugar and vanilla extract and beat until smooth
20. Preheat oven to 375ºF (190ºC)
21. Bake rolls until tops are golden brown, about 15-20 minutes
22. Let cool in the pans for 10 minutes
23. Spread with frosting
24. Eat immediately – after a few hours, these get dry-ish and the frosting hardens