Ingredients:
Dough-
¾ cup warm milk
1 ½ packet quick or active dry yeast
½ cup sugar
1 tsp salt
¼ cup buttermilk
1 egg
1/3 cup canola oil
4 ½ - 5 cups of flour
Filling-
½ butter, softened
1 ½ packed brown sugar
2 ½ Tbsp cinnamon
1/8 grated nutmeg
1 Tbsp cornstarch
¼ cup walnuts, finely chopped
Icing-
2 oz cream cheese, room temperature
¼ cup butter, softened
1 tsp vanilla
1 tsp fresh lemon juice
1 ¼ cup powered sugar

Instruction:
For the Dough-In a measuring cup, warm up the milk to 110F, it will feel like warm bath water, add 1 Tbsp sugar and add the yeast. Stir and let it stand til the yeast foams up, about 5-10 minutes. In a bowl of a mixer fitted with a dough hook add the yeast mixture and remaining sugar. Stir on low for about 15-20 minutes. In a small bowl measure buttermilk, oil and egg and whisk together til egg is mixed. Pour buttermilk mixture into yeast and stir for about but a brief moment.

Pour 2 cups of the flour and salt into the mixer and stir on low until incorporated. Add about ¼ cup of flour at a time until the dough cleans the sides and bottom of bowl and is no longer sticky but tacky to the touch, the dough is ready. Remove the
dough and knead for about 5 – 10 minutes. Don’t worry if you don’t use all of the flour.

Grease a large bowl and place dough in the bowl, cover plastic wrap and a warm dish towel. Let it rise for about 1 – 2 hours or until it doubles in size.

Filling and Cutting Rolls
In a medium size bowl, stir together brown sugar, cinnamon, nutmeg, corn starch and then add walnuts
After the dough has risen, punch it down. Flour a large clean surface and then roll dough out into a large rectangle shape.
Spread the butter over the dough, making sure to leave about ½ to 1 inch dough untouched on one of the longer end sides. Sprinkle brown sugar mixture evenly all over the butter dough, making sure filling doesn’t fall off the sides. Lightly press the
sugar mixture into the butter.
Roll the dough up into a tight log shape roll, starting from the longer size. Finish with the plain side of the dough and seal the dough together. Cut off the uneven ends to square off the ends. Cut dough into 2 inch slices and place in a parchment paper lined greased pans, about 10 into a 9 x 13 pan and the remaining into a smaller pan. Cover pans with plastic wrap and a warm dish towel.
Let the rolls rise, for about 1-2 hours or until they have risen and are touching the sides. Bake rolls in a preheated 350 oven for about 15 – 18 minutes until they turn just slightly golden brown. Try not to over bake them :)

Icing-
While the rolls are cooling down, in a bowl mix together cream cheese and butter with a hand mixer. Stir in vanilla and lemon juice and blend all together. Add powered sugar and slowly mix together til fully incorporated and smooth.
Spread icing on rolls, and if still a little warm, let is melt into the rolls. Wait for another few minutes to cool down before finishing icing the rolls.

Enjoy the Cinnamon Rolls not just in the morning but any time of the day!