Preheat oven to 300 degrees ℉. Add the sugar and yeast to a medium bowl. Add the milk and stir. Let the yeast bloom for 10 minutes. Add the honey, melted butter, eggs and 2 ½ cups of flour. Stir to combine. If the dough is too sticky add more flour a couple tablespoons at a time until the dough is no longer sticky.
Knead the dough for 5 minutes. Add the sprinkles and knead again until incorporated. Cover the bowl with a towel and place the dough on the stovetop. Let rise for 1 hour. While the dough is rising combine the softened butter, brown sugar and cinnamon in a small bowl.
Punch dough down and roll into a rectangle. Spread the cinnamon mixture over the dough and roll the dough into a log lengthwise. Pinch the ends together to seal. Cut the log into 8-10 rolls. Place each roll into a greased 9x13 pan. Cover with a towel and let the rolls rise for 45 minutes to one hour on the stove.
Once near the end of the rise time, change the oven temperature to 350 ℉. Pour the heavy cream over the rolls and bake for 25-30 minutes. Rolls should be medium golden brown.
While the cinnamon rolls are baking, make the frosting. Beat butter, cream cheese and vanilla until light and fluffy. Add the powdered sugar and beat again until combined. Spread the icing over the slightly cooled cinnamon rolls and top with more sprinkles. Serve warm and enjoy!