To make the dough:

• Add the yeast, honey, and warm milk to a small bowl and stir to combine. Let sit for 10 to 15 minutes, until yeast is activated and the mixture is foamy.
• Add the bread flour, sugar, and kosher salt to the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed to combine. Next, add the foamy yeast mixture, egg, melted butter and sour cream. Mix on medium-low speed for 2 minutes; the dough should be shaggy. Scrape down the sides and bottom of the bowl.
• Switch to the dough hook attachment on your stand mixer. Knead on medium speed for 12 to 15 minutes, until the dough is smooth, elastic, and cleaning the sides of the bowl. The dough should feel tacky, but not sticky.
• Spray a large bowl with non-stick spray. Add the dough to the bowl and turn the dough a few times to grease all sides of the dough. Cover with plastic wrap and leave to rise in a warm, draft-free place until doubled in size, about 60 minutes.
• Punch the dough down; set aside to rest for 5 minutes before rolling out.

To make the filling/ Assembly:

• Spray a 9×13″ baking pan with non-stick spray; set aside.
• Combine the cream cheese, honey, mustard, Worcestershire sauce and seasonings in a small bowl, stirring until smooth and creamy.
• Remove the dough from the bowl and place on a lightly floured surface. Roll the dough out into a 14×12″ rectangle. Spread the honey-mustard filling evenly over the entire surface of the dough. Next, sprinkle both cheeses evenly over the filling. Place the ham in a single layer on top of the cheese, being sure to cover the entire surface of the dough.
• Starting from one short end of the dough, roll the dough into a tight jellyroll; place seam-side down. Using a very sharp knife (I prefer to use a serrated knife), use a sawing motion to cut the jellyroll into 12 equal rounds.
• Arrange the pinwheels in the prepared pan, spacing them out evenly so that they have room to grow. Lightly cover with plastic wrap and leave to rise again in a warm, draft-free place until puffy and crowding each other, about 45 minutes. Meanwhile, preheat the oven to 375°F.
• Just before baking, brush the pinwheels with 1 tablespoon melted butter and sprinkle with poppy seeds. Bake for 20 to 25 minutes, until golden brown and an instant read thermometer inserted into the bready portion of a pinwheel registers 190°F. Best enjoyed fresh from the oven.