Pour the warm milk into a medium bowl, ensuring it’s not too hot. Hot milk can kill the yeast! Sprinkle the yeast over the milk and add the honey. Stir gently, then let it sit for about 5-10 minutes. You’re looking for the yeast to froth up like a bubbly potion.

In a separate large bowl, combine the melted butter, sugar, and salt. Add the frothy yeast mixture, then stir in the vanilla and the egg. Mix everything until it's well combined.

Gradually incorporate the flour. Start with 3 ½ cups. Once it's mixed, the dough should be soft and slightly sticky. If it’s too sticky to handle, add in the remaining flour, a quarter cup at a time.

Transfer the dough onto a floured surface. Knead for about 5-7 minutes, until the dough is smooth and elastic. This step is crucial for developing the gluten, which gives the rolls their lovely texture.

Shape the dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm spot for about 1-2 hours, or until it has doubled in size.

After the dough has risen, punch it down to release the air. Divide it into equal pieces, usually about 12. Roll each piece into a ball and place them in a greased baking dish, leaving a little space between them.

Cover the shaped rolls with the kitchen towel again, allowing them to rise for another 30 minutes, letting them get fluffy once more.

Preheat your oven to 350°F. Bake the rolls for 15-20 minutes, or until golden brown. Keep an eye on them; you don't want to overbake and lose that beautiful soft texture!

Once out of the oven, brush the tops with melted butter. Serve them warm with cinnamon butter. Sit back and watch your guests' eyes light up.