In a glass measuring cup, mix the yeast and water together and let it sit for 5 to 10 minutes until the yeast is a bit foamy. Add the honey and stir to combine.
In a large mixing bowl or bowl of a stand mixer, mix together the salt and 2 cups flour together. Add in the yeast mixture and stir together until the dough just comes together, adding up to an additional ½ cup of flour if needed. Knead the dough by hand on a floured surface 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, or until doubled in size.
For the Cinnamon Rolls
Grease an 8x8 baking dish with 1 tablespoon melted butter, being sure to brush evenly over the bottom and sides of the pan.
Mix together sugar, cinnamon, and cloves together in a small bowl.
Roll dough into a 9x12-inch rectangle. Brush dough with 1 tablespoon melted butter. Sprinkle with the cinnamon-sugar mixture, leaving about a ½-inch border along the edges of the dough.
Roll the dough up lengthwise. Cut dough into thirds, then each section into thirds again, for a total of 9 cinnamon rolls.
Place rolls evenly spaced apart in a baking dish and cover with plastic wrap. Place them in the refrigerator for up to 18 hours.
In the morning, remove the cinnamon rolls from the refrigerator and let them come to room temperature, and rise until puffy. This will take 60-90 minutes depending on the temperature of your kitchen.
Heat the oven to 350 degrees F. Brush the rolls with one tablespoon of melted butter and bake for 23-27 minutes, or until just golden.
For the Cream Cheese Glaze
While the cinnamon rolls are baking, mix together the cream cheese, lemon juice, and milk in a mixing bowl until smooth and creamy. Add ½ cup powdered sugar and whisk until smooth, adding up to ½ cup more powdered sugar to make your glaze as thick as desired.
Spread over warm cinnamon rolls and serve.
Active prep time is only 10 minutes. To Prepare Cinnamon Rolls Immediately: Prepare the cinnamon rolls as directed up to placing the assembled rolls into the baking dish. Cover with a clean towel and let the dough rise until doubled, about an hour. Once doubled in size, brush with butter and bake as directed. To Reheat Cinnamon Rolls: If you have cinnamon rolls leftover, store them in the refrigerator for 2-3 days. To reheat cinnamon rolls, preheat oven to 300-degree oven and bake for 10-15 minutes until warmed through or in the microwave for 45 seconds.To Make Dairy-Free Cinnamon Rolls: Use a vegan butter spread, like Earth Balance, in place of the butter. To make the glaze dairy-free, omit the cream cheese, and use dairy-free milk. The glaze will be thinner, but absolutely delicious.