Step 1

Stir together water, yeast, and 1 teaspoon of the sugar in a small bowl; let stand until foamy, about 5 minutes. Place 1/4 cup of the butter in a small microwavable bowl. Microwave on HIGH until melted, about 25 seconds.

Step 2

Combine melted butter, yeast mixture, milk, eggs, salt, and remaining 1/4 cup sugar in the bowl of an electric mixer fitted with a dough hook. Beat on medium-low until well combined, about 10 seconds. With mixer running on medium-low, gradually add flour, beating until all flour is incorporated. Continue kneading until dough is smooth and elastic, about 4 minutes. (Dough will be sticky.) Transfer to a large lightly greased bowl; cover with plastic wrap; let rise in a warm place (80° to 85°) until doubled in volume, about 1 1/2 hours.

Step 3

Preheat oven to 375°F with racks in top and lower thirds. Line 2 baking sheets with parchment paper, and lightly coat parchment with cooking spray. Turn dough out onto a lightly floured work surface. Lightly sprinkle top of dough with flour, and gently pat into a 14- x 8-inch rectangle (about 1/2-inch thick). Cut into 15 (about 2 1/2 -inch) squares; arrange on prepared baking sheets, leaving 1 1/2-inches in between each square. Cover loosely with plastic wrap; let rise in a warm place (80° to 85°) until increased in volume, about 30 minutes.

Step 4

Meanwhile, beat together honey, cinnamon, and remaining 1/2 cup butter with electric mixer on medium-high until well combined and fluffy, about 2 minutes. Set aside.

Step 5

Bake rolls in preheated oven until golden brown, 15 to 18 minutes, rotating pans after 10 minutes. Brush hot rolls lightly with honey butter. Serve warm with remaining honey butter.