In the bowl of a stand mixer fitted with a dough hook, pour in warm water, yeast, and 1 tablespoon of the granulated sugar. Stir and proof for about 5 minutes until bubbly and frothy.
Once the yeast has activated, add the remaining sugar. Stir on low for 15 to 20 seconds to combine.
In a separate small bowl, measure out the buttermilk, canola oil, and egg. Whisk these together until well combined, then pour them into the yeast mixture. Stir for another 20 seconds in the mixer.
Add 2 cups of flour and salt into the mixer. Stir on low speed until everything is incorporated.
Gradually sprinkle in additional flour by 1/4 cup increments, mixing until the dough cleans the sides and bottom of the bowl. Aim for a dough that is tacky but not overly sticky.
Once you’ve achieved that perfect texture, knead the dough for about 5 minutes until smooth and elastic.
Remove the dough from the bowl and grease the bowl lightly. Place the dough back in, cover with plastic wrap and a dish towel. Allow it to rise for 1 to 2 hours until it doubles in size.
While the dough is rising, mix the brown sugar, cinnamon, and cornstarch in a medium-sized bowl. Set aside.
Once the dough has risen, punch it down and flour a large clean surface generously. Lightly flour the dough as well and roll it into a rectangle approximately 20 inches by 30 inches, ensuring it doesn’t stick.
Spread the softened butter evenly across the dough, leaving a 1-inch strip untouched. Sprinkle the brown sugar mixture evenly over the butter, pressing it lightly into the butter.
Roll the dough tightly into a log, ensuring the plain edge is on the bottom to seal it. Cut off the uneven ends.
Score the log every 2 inches and slice into rolls using those marks. Place in butter-greased pans lined with parchment paper.
Cover the pans with plastic wrap and dish towels again. Let the rolls rise for another 1 to 2 hours until they touch and nearly double.
Preheat your oven to 350 degrees Fahrenheit. Bake for 17 to 20 minutes until tops begin to brown.
While baking, prepare the frosting by whipping together cream cheese and butter. Stir in vanilla, corn syrup, and lemon juice. Gradually add powdered sugar, mixing until fluffy.
Frost the rolls with half while still warm. After a few minutes, frost again with the remaining for a delightful finish.
