Preheat the oven to 350 degrees F (180 degrees C).
Stir together light brown sugar, 1/3 cup butter, 2 tablespoons honey, and 1 1/2 teaspoons cinnamon in a bowl. Using a long serrated knife, split the entire loaf of rolls horizontally. Do not separate into individual rolls. Spread butter mixture evenly over cut-side of bottom rolls, then cover with top rolls. Carefully transfer rolls to a small, parchment paper-lined baking sheet.
Melt 1 tablespoon butter in a small saucepan over medium heat, then brush evenly over tops of rolls; do not wash saucepan.
Bake rolls in the preheated oven until golden and warmed through, 8 to 10 minutes.
Meanwhile, cook remaining 1 tablespoon butter, 1 tablespoon honey, and 1/2 teaspoon cinnamon in reserved saucepan over medium heat, stirring constantly, until melted and smooth, about 1 minute. Remove from heat and stir in powdered sugar, water, vanilla, and salt. Brush mixture evenly over warm rolls, and serve immediately. Recipe developed by Craig Ruff
