• Place the honey and water in a large mixing bowl, and sprinkle the yeast over the surface.  Set aside and allow the yeast to dissolve for 5 minutes.
• Combine the oil, buttermilk, egg yolk, and salt in a liquid measuring cup.  
• Stir into the yeast/honey mixture.  
• Add 1 cup of the flour and mix on low speed until combined.  Continue adding flour, 1/4 cup at a time, until the dough starts to pull away cleanly from the sides of the bowl (you may not need to use all of the flour).  Knead the dough for 2 minutes.
• Transfer to an oiled bowl and cover with plastic wrap.  Allow to proof in a warm place for 2 hours.
• Place the butter, brown sugar, and cinnamon in a medium mixing bowl and whip together on medium-high speed until fluffy.
• Punch down the dough and roll out to a rectangle shape, about 20-inches by 10-inches.  
• Spread the butter mixture over the dough, leaving a 1/2-inch margin on all sides.  
• Starting on one of the longer sides, carefully roll the dough into a log.  
• Trim off the ends, and cut the log into 1-inch thick slices.  
• Place the slices on a parchment-lined baking sheet and cover loosely with plastic wrap.  
• Allow to proof for 30 minutes, then bake in a preheated 350-degree F oven for 12 minutes.  
• Cool completely and cover with glaze (recipe follows).

To make the glaze:

• Stir the powdered sugar, honey, and water together in a small bowl.