Place yeast into 1/4 cup warm water and allow it to proof, about 5 minutes.
Combine eggs, milk, 1/3 cup butter, 1/3 cup honey and salt in a stand mixer. Mix to combine. Add yeast mixture.
Add in flour, a cup at a time and combine using the dough hook. Beat on high for 4-5 minutes until dough is soft and elastic. Place in a lightly greased bowl, cover with a towel and allow to rise until double, about an hour.
Punch down the dough and place on a floured surface. Roll out into a 18 x 15 inch rectangle.
In a bowl combine 1/4 cup butter, 1/4 cup honey and lemon zest. Stir to combine. Spread over rolled out dough. Roll up dough starting along the long side. Place seam on bottom. Use thread or dental floss to cut into 12 rolls.
Place rolls into a greased 9 x 13 pan or a baking sheet. Cover with a towel and allow to rise for about 30 minutes or nearly double in size.
Preheat oven to 350 degrees F. Bake rolls for about 25 minutes until golden brown. While baking mix up frosting.
Mix together powdered sugar, lemon zest and enough lemon juice to make the frosting a nice spreading consistency. Frosting rolls while warm.