In a large bowl, whisk together the flour, yeast and salt. Set aside.

In a separate jug add the milk, water, honey, and butter. Microwave in 30-second intervals until warm and the butter has melted. Then whisk in the eggs.

Add the wet ingredients into the dry and stir until a soft dough forms.

Cover the bowl with cling wrap and a clean kitchen towel. Let the dough proof at room temperature for 2 hours, then refrigerate for at least 8 hours, but preferably overnight.

In a small bowl, mix together the melted butter, brown sugar, and cinnamon. Set aside.

Butter and line a 9 x 13 inch (23 x 33 cm) baking pan with parchment. Set aside.

Transfer the dough to a floured surface, and roll it into a 22 x 12 inch (55 x 30 cm) rectangle. This is a soft dough so use extra flour if needed.

Spread the cinnamon roll filling evenly over the dough, leaving a ½ inch (12 mm) border along both long edges

Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake.

Using a sharp serrated knife, cut the log into 12 equal pieces, about 2 inches (5 cm) thick. Arrange them, cut side up, in your prepared pan. (At this point you can cover them and refrigerate overnight to be baked the next day).

Cover the pan with cling wrap and a clean tea towel and allow the rolls to rise for 1 hour or until they have puffed up and are touching each other.

Towards the end of the rising time, preheat the oven to 375°F (190°C).

Gently brush the tops with egg wash.

Bake for 40 to 45 minutes, or until deep golden brown.

In a medium bowl whisk together the cream cheese, butter, sugar, and vanilla until smooth.

Allow the rolls to cool in the pan for 15 minutes. Then generously spread the cream cheese glaze over them.

Enjoy with a glass of milk! These rolls are best enjoyed fresh but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 300℉ (150℃) oven for 7-8 minutes.