Melt 1/4 cup butter and set aside to cool slightly. Warm the 3/4 cup milk in the microwave for 1 minute to take off any chill.

In a mixer bowl, combine the warm water, yeast, and 1 tsp sugar. Stir and let sit for about 5 minutes until the yeast is foamy.

Add the 3-3/4 cups of flour, warmed milk, cooled melted butter, 1/3 cup sugar, egg, and salt.

Mix with a dough hook on low speed until combined.

Increase speed to 2 and knead for 5 minutes, adding up to an additional 3/4 cup of flour as needed to create a ball that is tacky but does not stick to your fingers.

Scrape the dough into a ball and spray around the bowl with non-stick spray. Cover with saran wrap and a clean towel. Let rise in a warm spot for 1 to 1-1/2 hours until doubled in size.

Punch the dough down and empty it onto a lightly floured surface. Knead into a ball.

Roll the dough into a rectangle about 1 inch thick. Cut into 18 to 20 squares with a sharp knife.

Place squares on a cookie sheet lined with parchment paper. Cover with a towel and let rise for another 30 minutes.

Preheat the oven to 350°F. Bake for 15-20 minutes or until golden brown. Remove from the oven and brush with the additional 3 Tbsp of melted butter.

In a small bowl, whip the room temperature butter with honey and cinnamon using a hand mixer until light, fluffy, creamy, and smooth.

Serve the rolls warm with cinnamon honey butter.