Make the filling by combining all of the filling ingredients together and mix by flattening the butter against the side with the spatula to incorporate all of the other ingredients.
In a saucepan heat the butter, brown sugar, and honey until the butter melts. Pour it into the baking dish and set aside.
Roll the brioche into an 18 x 12 inch rectangle. Spread the filling around the dough lightly pushing it into the dough if needed to spread it.
Starting at the top of the long end, gently roll the dough towards you. Cut off ½ inch at each end then slice the roll in half. Slice each roll in half and repeat cleaning the knife off between slices until you have 16 rolls.
Place the rolls cut side down into the pan and cover with a towel. Let rise until doubled in size, about 90 minutes.
While the dough is rising preheat the oven to 375°F or gas mark 5.
Bake for 30 minutes or until rolls have browned. It should be darker than golden brown. Cover the top of the baking dish with a platter or a parchment lined sheet pan and flip the baking dish over. This needs to be done while the dish is still hot to prevent sticking to the baking dish.