In a large mixing bowl (or the bowl of a stand mixer), combine the warm water and 1 teaspoon of granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy.

To the yeast mixture, add the warm milk, remaining 1/4 cup granulated sugar, lightly beaten eggs, and melted butter. Stir until well combined.

Gradually add 4 cups of all-purpose flour and the salt. Mix on low speed with a dough hook or by hand until a shaggy dough forms. Continue adding flour, 1/4 cup at a time, until the dough is soft, slightly sticky, but pulls away from the sides of the bowl. Knead for 7-10 minutes with a stand mixer or 10-15 minutes by hand until the dough is smooth and elastic.

Lightly grease a large clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 1/2 inch thick (roughly 12x18 inches).

Using a pizza cutter or sharp knife, cut the dough into 24 squares (approximately 3x3 inches each).

Line two baking sheets with parchment paper. Arrange the dough squares about 1 inch apart on the prepared sheets. Cover loosely and let the rolls rise again in a warm place for 30-45 minutes, or until puffy. During the last 15 minutes of rising, preheat your oven to 375°F (190°C).

Bake in the preheated oven for 12-15 minutes, or until golden brown on top.

Remove from the oven and immediately brush the tops of the hot rolls with 1 tablespoon of melted butter.

While the rolls are baking, combine the softened butter, powdered sugar, honey, ground cinnamon, and a pinch of salt in a small bowl. Whip with a fork or an electric mixer until light and fluffy.

Serve the warm rolls immediately with the homemade Honey-Cinnamon Butter.