Add the warm milk, active dry yeast, and honey to a large mixing bowl. Stir gently and let the mixture sit for 5 to 10 minutes, until foamy.

Add 3 tablespoons of the melted butter, the egg, and salt. Stir until well combined.

Gradually add 4 cups of flour, mixing after each addition. Add more flour, 1 tablespoon at a time, only if the dough is very sticky.

Knead the dough with a stand mixer and dough hook for 6 to 8 minutes, or knead by hand on a lightly floured surface for 8 to 10 minutes. The dough should be smooth, soft, and elastic.

Place the dough in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

Gently press down the dough to release excess air. Transfer it to a lightly floured surface and roll it into a rectangle approximately ½ inch thick.

Cut the dough into 12 squares or rectangles using a sharp knife or dough cutter.

Arrange the rolls on a parchment-lined baking sheet, leaving space between each piece. Cover and let them rise for another 30 to 45 minutes.

Preheat the oven to 350°F, or 175°C.

Bake the rolls for 12 to 15 minutes, or until lightly golden on top.

Brush the hot rolls with the remaining melted butter.

To make the cinnamon honey butter, combine the softened butter, honey, cinnamon, and powdered sugar in a small bowl. Mix until smooth and creamy.

Serve the warm dinner rolls with cinnamon honey butter.