• In a medium bowl, combine warm milk, white sugar, salt, and yeast together.
• Allow to sit for 10 minutes.
• Whisk in egg, buttermilk, oil, and vanilla.
  
• Add in 2 cups of flour and continue mixing and adding flour in ⅓ cup increments until dough is sticky but does not stick to your hands.
  
• Turn dough out onto a lightly floured surface and knead for 10 minutes or 5 in a stand mixer with a dough hook.
  

Do this in a mixer with a dough hook if you have one.

• Place dough in a lightly oiled large bowl, cover and let rise for 1-2 hours.
  
• Roll dough into a 16×21 rectangle.
  
• Combine brown sugar, cinnamon, cornstarch, and butter in a bowl and spread over dough.
  

I only added pecans to half the rolls. You can add them to all the rolls or omit them completely.

• Roll dough up lengthwise and cut into 12 even rolls.
  

If you weren’t able to roll super tight, no worries, when they rise it will fill out.

• Place in a lightly greased 9×13 baking pan.
  
• Cover and let rise for another hour.
  
• Preheat oven to 350 degrees F.
  
• Bake rolls for 20 minutes.
  
• While baking the rolls, whip together cream cheese and butter until light.
  

This frosting is amazing! Do not be like me and eat the whole bowl!

• Mix in vanilla, corn syrup, lemon juice, and salt.
  
• Slowly add in powdered sugar and whip until light and fluffy.
• Frost hot rolls with ⅓ of the frosting which will melt into all the layers, nooks, and crannies!
  
• Refrost with desired amount when served warm