Warm the whole milk to about 110°F and pour it into a bowl. Add the active dry yeast and 1 teaspoon of sugar, stirring gently. Let sit for 10 minutes until foamy.

In a mixing bowl, combine flour, 1.5 teaspoons of salt, remaining sugar, and finely ground Earl Grey tea. Add whisked eggs, vanilla bean paste, and softened butter. Mix until combined, then add yeast mixture.

Knead the dough for 7-10 minutes until smooth and elastic, then transfer to a greased bowl, cover, and let it rise for 1 to 1.5 hours until doubled.

In a separate bowl, mix softened butter, brown sugar, granulated sugar, honey, and a pinch of salt. Add finely ground Earl Grey tea to create a smooth filling.

After rising, turn the dough onto a floured surface and roll it into a rectangle. Spread filling evenly, roll tightly, and cut into 12 pieces.

Place rolls in a greased casserole dish, pour heavy cream in between, cover, and let rise for about 1 hour until puffed.

Preheat oven to 350°F. Bake rolls for 22-25 minutes until golden brown and fluffy.

While baking, prepare frosting by blending softened butter, cream cheese, powdered sugar, and vanilla until fluffy. Optionally add lavender and food coloring.

Once rolls cool slightly, spread frosting over each roll and serve warm.