To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.

Add the Earl Grey tea to a small food processor, or spice grinder, and pulse until finely ground. Pass through a sieve to separate any large bits.

In a large bowl of a stand mixer with a whisk attachment, mix flour, salt, sugar and the finely ground Earl Grey tea together.

To the dry ingredients add the whisked eggs, vanilla, and softened butter. Then mix together.

Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl.

Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise for 1-1 ½ hours, or until the dough doubles in size.

Make the filling while the dough rises.

If you did not grind all the tea at the start, add the other portion of Earl Grey tea to a food processor, or spice grinder, and pulse until finely ground.

In a small bowl, mix the butter, brown sugar, granulated white sugar, vanilla, honey, salt and finely ground Earl Grey tea together until smooth.

Grease a 9×13" casserole dish and set aside.

Once the dough has had a chance to rise, punch the dough to release the air, remove it from the bowl and roll it out on a lightly floured surface.

Next, spoon the prepared Earl Grey filling over the dough and spread it evenly.

Roll up the dough tightly into a log shape starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 ½ inches wide.

Place the rolls in the greased casserole dish and pour room temperature heavy cream in between each roll. Cover them and let them proof for about an hour, or until they have doubled in size.

Preheat the oven to 350 ℉ (175 ℃) about 15 minutes before the rolls are done proofing.

Bake for 22-25 minutes, or until a light golden color.

While they bake, make the cream cheese frosting. Start by adding the lavender to a small food processor or spice grinder. Pulse until finely ground.

Add the softened butter and cream cheese to a medium bowl. Mix on high speed with an electric mixer until combined and fluffy.

Add in the powdered sugar, vanilla and ground lavender. Mix on low speed until all is combined.