In the bowl of a stand mixer fitted with a whisk attachment combine milk, yeast and 2 teaspoons of sugar.
Proof for 5 minutes or until frothy. Add the eggs, remaining sugar and brown sugar and mix to combine. Mix in butter. Next add flour and salt. Swap your mixer attachment to a dough hook and knead on medium speed for 6 minutes, until the dough bounces back after pushing on it.
Once the dough is finished kneading, remove the bowl from the mixer and cover with plastic wrap. Let rise for 1 hour or until doubled in size.
Once the dough has doubled, turn out onto a clean floured surface. Roll the dough out into a rectangle about ½-inch thick. Using a pizza cutter, cut the dough into strips, then cut into square or rectangle rolls. You should get about 40 rolls total.
Spray a baking sheet with baking spray, then place the rolls on it, spacing them out ½-inch. Let the rolls rise for 30-45 minutes or until risen.
Towards the end of the rising time preheat the oven to 350° F.
Once risen, place the rolls into the preheated oven on the middle rack. Bake the rolls for about 15 to 20 minutes or until golden brown. For best results, turn the pan around mid-baking.
Once baked, remove from the oven and place on a wire cooling rack. Immediately brush the hot rolls with melted butter. Serve warm with cinnamon honey butter.