Cinnamon Rolls

I made the Wild Thistle Kitchen cinnamon roll recipe, with only some small changes. I used honey in lieu of white sugar in the dough. I also used slightly less butter for both the dough and the frosting. (Ran out) i did the bf on the counter all day, after an initial knead of about 6 minutes, and then for the first 2 hrs I did 4 sets of stretch and folds. Left it to double. This ended up taking about 10 hours since it's enriched dough. Flopped it onto a floured surface and spread the filling, rolled it up, cut into 12 rolls. And then cold ferment overnight. Added the cast-iron straight into the cold oven, then set the oven to preheat to 350°F. Set timer for 45 minutes. Checked temp, ot wasn't quite to 190° so turned the pan around and baked another 5 minutes. Pulled it out and immediately spread the frosting over the top. Breakfast of champions. Recipe will be a comment below.