In a mixing bowl, combine the active dry yeast, granulated sugar, and warm whole milk. Let it sit for about 15 minutes until bubbly and frothy.

Add canola oil, kosher salt, and half of the all-purpose flour. Stir until combined, then gradually add in more flour until the dough pulls away from the sides of the bowl.

Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size.

In a saucepan, combine brown sugar, unsalted butter, and corn syrup. Stir until the mixture boils and caramelizes slightly.

Roll out the dough, spread softened butter, and sprinkle with brown sugar and cinnamon.

Roll the dough tightly into a log and slice into 1.5-inch pieces. Arrange the rolls on top of the caramel goo.

Cover the pans and allow the rolls to rise again for 30-45 minutes.

Preheat your oven to 350°F. Bake for approximately 25 minutes, or until golden brown.

Let the rolls cool for about 5 minutes before flipping the pans over onto a plate.