In the microwave, heat milk until it is warm, but not hot, to the touch (about 110-115° F). Add yeast to the warm milk and let sit until bubbly and frothy, about 10 minutes.

In a mixer with the dough hook attached, combine sugar, salt, cinnamon, eggs, and melted butter, and whisk slightly to combine. Add milk and yeast mixture and about 1 cup flour.

Mix on low, adding flour, about one cup at a time, until dough comes together and is no longer sticking to the sides of the bowl.

Knead on medium speed for 5 minutes, or until dough is smooth.

To make the filling, whisk together white sugar, cinnamon, cloves, and flour.

Punch down the risen dough, and roll it out into a 10"x18" rectangle on a clean surface.

Sprinkle the filling evenly over the dough.

Roll the dough up longwise. Trim the ends, then cut the dough into 12 even rolls.

Place 6 rolls in each cake pan. Cover with a clean kitchen towel or plastic wrap, and let rise until doubled in size, about 1 to 1 1/2 hours. Preheat oven to 350F about 20-30 minutes before rolls are ready to bake.

Bake rolls for 25-30 minutes, or until the tops are lightly golden brown.

Let cool at least 10 minutes before attempting to remove buns from pan. Warning, the honey will be very hot! Use a knife to loosen the buns from the pan. Flip the buns onto a plate.

Serve at room temperature or warmed up.