In the bowl of a stand-up mixer with the hook attachment, mix together the 6 cups of flour, sugar and salt. 

In a small saucepan, warm the milk to 100 degrees F. Remove from the heat and mix in the yeast and honey. Allow to stand for about 3 minutes, until a little foamy. Add the yeast/milk mixture, orange juice and cubed butter into the flour-bowl. Mix on medium speed for about 3 to 4 minutes, until the dough is smooth. If it’s still super wet, add about 1/4 cup more of flour and mix for an additional minute or so. Cover with a clean kitchen towel and let rise in a warm, draft-free area until doubled in bulk, about 1 hour. 

In a medium bowl, combine the cinnamon, brown sugar and salt. I did this with my hands and it worked the best. Set the butter aside. 

Flour your work surface generously and rolling pin lightly. Divide the dough in half. Roll the first half as evenly as you can into a 1/4-inch square and add about a tablespoon of sprinkles to the top of the dough. Using your hands, press the sprinkles into the dough, fold it over and roll it out once more. Add another tablespoon of sprinkles and then fold it over again. Lastly, roll it out to a 1/4-inch thick square that’s about measures to be about 14 x 14 inches.

Using an offset spatula or clean hands, rub spread half of the butter onto the surface of the dough square, stoping 1/2-inch from the edges. Sprinkle and spread half of the filling sugar mixture until it’s one even layer. Starting from the opposite long side, roll the dough toward you, snuggly but not so tightly that you push the filling out. When rolled completely, pinch the seam together. 

Lightly flour a cutting board and transfer the roll to it. Put the roll in the freezer to chill for about 10 to 15 minutes—this helps with slicing. Repeat that entire process with the second half of the dough. 

With a sharp serrated knife, cut the roll crosswise into buns 1 1/2-inch thick, using a sawing motion to avoid pressing down on the roll. Transfer the buns to two lightly greased 9” cake pans and space them about 1-inch apart. (A variety of baking dishes can be used.) Repeat this entire process with the remaining dough and filling. Cover the buns with a clean kitchen towel and allow them to rise in a draft-free part of your house until they’re puffy and doubled in size, about 1 hour. 

In a medium bowl, using a handheld mixer, mix together the cream cheese, powdered sugar, butter, vanilla and salt. The glaze should be thick yet pourable. If it gets too thick, mix in a splash of milk. 

Preheat the oven to 350 degrees F. Uncover the cinnamon rolls and bake for 20 to 25 minutes, or until slightly firm to the touch and lightly golden brown. When the cinnamon rolls exit the oven, pour the glaze over them and add some sprinkles on top. Rolls will last 3 days when stored in an airtight container, but we all know they’ll be served warm, straight from the oven.