How to Make It
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.
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.
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.
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.
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.