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Make the dough. Stir the yeast into the water and let sit for 5 minutes, until yeast is a bit foamy, then mix in the honey. Mix together the salt and flour and then add to the yeast mixture using a wooden spoon until the dough just comes together. Knead the dough by hand or with the dough hook on a stand mixer until the dough forms a smooth ball.
Cover the dough and let rise for 1 hour in a warm place.
Roll dough out to 9x12 rectangle.
Brush dough with 1 tablespoon melted butter.
Mix together sugar, cinnamon and cloves and sprinkle evenly over dough.
Roll up lenghtwise.
Cut dough into thirds, then each section into thirds again, for a total of 9 cinnamon rolls.
Grease a 8x8 baking dish with 1 tablespoon melted butter.
Place rolls evenly spaced apart in baking dish and cover with towel and let rise for 60 minutes or until doubled. If preparing the night before, let the dough rise for 30 minutes and then cver cinnamon rolls very tightly with plastic wrap and place in fridge overnight.
Once doubled, brush the dough with the remaining 1 tablespoon of butter and bake in a 350 degree oven for 23-28 minutes or until just golden--not browned.
If baking after letting the dough rise overnight, remove the cinnamon rolls from fridge while oven is preheating. If you have a full hour to let the cinnamon rolls come to temperature, that is best, but the rolls will still be able to be baked as soon as your oven preheats.
Heat the oven to 350 degrees. Brush the rolls with remaining tablespoon of melted butter and bake for 23-27 minutes, or until just golden.
Make the glaze by mixing together the cream cheese, lemon juice and milk. Add 1/2 cup powdered sugar and whisk until smooth, adding up to 1/2 cup more powdered sugar to make your glaze as thick as desired.
Spread over warm cinnamon rolls and serve.