In a small bowl, combine warm milk with granulated sugar and active dry yeast. Allow to sit for 10 minutes until foamy.

In a stand mixer, whisk together the all-purpose flour, salt, and finely ground Earl Grey tea. Add the activated yeast, whisked eggs, vanilla, and softened butter. Mix until a soft, sticky dough forms.

Knead the dough with the dough hook for 7-10 minutes, until smooth and elastic.

Shape the dough into a ball, place it in a greased bowl, cover, and let rise for 1 to 1.5 hours.

Prepare the filling by mixing softened butter, brown sugar, granulated sugar, honey, vanilla, salt, and remaining Earl Grey tea until smooth.

Once the dough has risen, roll it out on a floured surface into a rectangle and spread the filling evenly.

Roll the dough tightly into a log and slice into 12 pieces.

Arrange the sliced rolls in a greased casserole dish, pour heavy cream around them, and let proof for 1 hour.

Preheat your oven to 350°F and bake the rolls for 22-25 minutes until golden brown.

Prepare the frosting by blending culinary lavender, softened butter, cream cheese, powdered sugar, and vanilla until fluffy.

Let the rolls cool for 5 minutes, then frost generously with the lavender cream cheese frosting.