Stir together the ½ cup of warm water and ½ teaspoon sugar. Stir in the yeast and let sit for 5 minutes until the mixture is frothy and bubbly.

Combine the 1 cup of warm water, warm milk, honey, salt, and melted butter in a large bowl. Add 3 cups of the flour, 1 cup at a time stirring between each addition. Then add the bubbly yeast mixture in and stir to combine.

Gradually add 2 -3 more cups of flour until a loose dough is formed. Turn the mixture out onto a floured counter and start kneading, adding flour as need to prevent the dough from sticking to your hands. Knead until the dough is soft and no longer sticking to your hands or the counter.

Place the kneaded dough into a greased bowl and cover loosely with plastic wrap and a dry towel. Place the bowl in a warm spot to rise for 1 hour. (You may preheat the oven to 100℉, then turn off and place the bowl in the warm oven to rise.) After an hour, punch the dough down in the bowl and knead a few times, cover again and let rise for another 30 minutes.

Prepare the Caramel Sauce recipe while the dough is rising.

Add the sugar to a heavy saucepan over low heat without stirring. All the sugar crystals should dissolve and the mixture should be amber in color.

Gradually add the cubes of softened butter, mixing briskly between each addition to prevent the mixture from seizing. The butter will bubble and sputter but keep whisking until it is incorporated. Then, slowly pour the warm heavy cream into the pot while whisking constantly to prevent seizing. Boil for 30 seconds while whisking briskly.

Remove from the heat and whisk in the salt and vanilla until incorporated. Immediately pour the caramel sauce into a heat-safe container to stop the cooking process. Use in recipes that call for caramel sauce or to top ice cream or lattes. Enjoy!

Spray two 9X13-inch pans with non-stick cooking spray. Spread ½ of the caramel sauce evenly over the bottom of each pan.

Combine the melted butter, vanilla, sugar, and cinnamon in a small bowl to make the filling. Punch down the dough and cut into two equal pieces to make it more manageable to work with.

Roll out the first half into a large rectangle, about 12"X18". Spread half of the filling mixture over the dough. Roll the dough up tightly, starting from the long side of the rectangle. When you get to the end, pull the loose flap up over the roll and pinch the dough together to create a seam.

Slice the ends off and place in one of the prepared pans on top of the caramel sauce. Cut the large roll in half, then in half again, then cut each quarter into 3 equal rolls. Arrange in the pan with the ends. Cover and let rise for another 30 minutes. Repeat the last 2 steps with the other half of the dough, arranging the rolls in the second prepared pan.

Preheat the oven to 350℉ when the rolls are rising. Bake the first pan after they have risen for 30 minutes, leaving the second pan to finish rising. Bake for 25-30 minutes or until the rolls are golden brown and the sauce is bubbling up around the edges. Remove from the oven and place the pan on a wire rack to cool for 5 minutes before inverting onto a baking sheet lined with parchment paper. Follow the baking instructions to bake the second pan of cinnamon rolls as soon as the first pan comes out of the oven. Let the rolls cool slightly before serving with butter if desired. Enjoy!