Warm the milk until it reaches about 110°F — warm but not hot. Add the yeast and a tablespoon of sugar, then let the mixture sit for 5–10 minutes until foamy. This step ensures the yeast is alive and ready to help the dough rise.

In a stand mixer bowl (or large mixing bowl), combine the softened butter, sugar, egg, vanilla, and salt. Mix until smooth. Pour in the yeast mixture and add 2 cups of flour. Mix on low until combined, then gradually add the remaining flour until a soft, slightly tacky dough forms. Knead for 5–7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise for 1–1 ½ hours, or until doubled in size.

After the rise, punch the dough down to release air. Transfer it to a lightly floured surface and roll it into a rectangle about 12×18 inches.

Brush the melted butter evenly over the dough. Mix the honey, brown sugar, and cinnamon (if using), then spread it across the surface. Roll the dough tightly from the long side to create a log.

Cut the log into 12 equal rolls. Place the spirals into a greased 9×13-inch baking dish, leaving slight space between them to expand.

Cover and let the buns rise for 30–45 minutes until puffy.

Preheat the oven to 350°F (175°C). Bake the honey buns for 18–22 minutes, or until lightly golden.

In a saucepan over low heat, warm the honey, butter, milk, powdered sugar, and vanilla until smooth and glossy.

Brush the warm glaze generously over the hot honey buns. Let them soak for a few minutes before serving warm.