for the dough:
1 cup warm milk
4 1/2 teaspoons active dry yeast use the fast-acting kind!
1/2 cup granulated sugar
1 teaspoon salt
1 egg
1/3 cup canola or vegetable oil
4-4 1/2 cups all-purpose unbleached flour
for the filling:
1/3 cup salted butter softened
1 cup packed light brown sugar
2 tablespoons ground cinnamon
for the frosting:
2 oz. cream cheese at room temperature
1/4 cup salted butter softened
1 teaspoon vanilla extract
1/2 tablespoon corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups powdered sugar


Making the Dough:
In a large liquid measuring cup, stir warm milk, yeast and 1 tablespoon of the granulated sugar together to dissolve. Stir and proof 5 minutes.

Into the bowl of a stand mixer, measure out 3 cups of flour, the remaining sugar, and salt.
Once yeast mixture looks bubbly and frothy, pour into the stand mixer with dry ingredients. Start to stir on low.

Add in the egg and the oil. Scrape edges of the bowl to stir flour in evenly. Knead 5 minutes on low.
If the dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be tacky, but not sticky enough to stick to your hands!} Rest dough 5 minutes.
Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.
Filling and Rolling:
Sprinkle counter with flour and roll dough to be about 18×24. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.
Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched.

If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin.
Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log.

Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.
For the Frosting:
While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup, and lemon juice. Scrape sides and mix again.

Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.
Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting.

The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.