Small Batch Honey Butter Cinnamon Rolls

To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 5 minutes, until bubbly.
In a small pot over medium heat, add the butter, milk, and honey. Stir until completely melted, remove from heat.
Add the flour, remaining 2 tablespoons cane sugar, and sea salt to the mixing bowl in that order. Add the milk mixture and knead on speed 2 to 4 for 5 minutes or until smooth.
Place the dough in a greased bowl, and cover the bowl with a kitchen towel and let rise for 2 to 3 hours, until doubled in size.
Preheat the oven to 350°F and grease a small baking dish.
To make the filling: In a small bowl, add the butter, honey, brown sugar, and cinnamon and mix together until a paste forms.
On a floured surface, roll out the dough to a square that is about 8x8 inches.
Using a spatula spread the brown sugar mixture all over the rolled out dough.
Fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 4 cinnamon rolls. Place in a greased baking dish.
Bake for 40 minutes or until golden brown. Let rest for 10 minutes.
To make the glaze: In a mixing bowl, add the powdered sugar and milk and whisk until you have a smooth glaze. Slather the glaze over the tops of the warm cinnamon rolls.
Store in an airtight container for up to 3 days.