In a large bowl, combine the warm milk, yeast, and 1/4 cup honey. Let sit for 5 minutes until foamy and activated.

Add the flour, granulated sugar, salt, egg, and 3 tablespoons melted butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then knead gently in the bowl for 2 minutes until smooth.

Cover the bowl with a damp towel and let rise in a warm place for 45-60 minutes, until doubled in size.

While the dough rises, toss the diced figs with brown sugar and cinnamon in a small bowl until evenly coated. Set aside.

Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll into a 12x16-inch rectangle about 1/4-inch thick.

Spread the softened butter evenly over the dough, leaving a 1/2-inch border along one long edge. Scatter the fig mixture over the buttered surface, pressing gently to adhere.

Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal, then use unflavored dental floss or a sharp knife to slice into 12 equal rolls.

Arrange the rolls cut-side up in a greased 9x13-inch baking pan, leaving slight space between each. Cover with a towel and let rise for 30 minutes while you preheat the oven to 350°F.

Brush the tops with the remaining 1 tablespoon melted butter, then bake for 25-30 minutes until golden brown and an internal temperature of 190°F is reached.

While the rolls bake, whisk together 2 tablespoons honey and heavy cream for the glaze. Remove the rolls from the oven and immediately brush with the honey glaze. Let cool for 10 minutes before serving warm.