Oh No My Cinnamon Rolls

4 teaspoons active dry yeast
1/4 cup warm water
1/4 cup white sugar2 eggs
1/2 cup sour cream
1 tablespoon vanilla extract
3/4 cup butter, softened
1 teaspoon cinnamon
4-6 cups flour
1 teaspoon salt

for Sugar glaze:

1 cup sugar, divided
½ cup melted butter, divided
¼ cup light corn syrup or honey
2 teaspoons cinnamon, divided

for Filling:

½ cup butter
1 cup sugar
4 teaspoons cinnamon
1 cup walnuts (or your nut of choice), toasted and roughly chopped
1 cup chocolate chips

In a stand mixer bowl, dissolve yeast in warm water and let stand 1 minute to allow yeast to bloom. 

Attach dough hook to mixer (the paddle attachment also suffices) and blend in sugar, eggs, sour cream, vanilla extract, butter, and cinnamon. 

Blend in 3 cups flour and then the salt, and knead with dough hook for at least 3 minutes, allowing dough to come together. 

If dough is still clinging to sides of bowl, add more flour ½ cup at a time, allowing 1 minute of kneading in between each addition. 

It's best to err on the side of too little flour since an excess would make the dough (and consequently, your rolls) tough. 

When dough has come together and is somewhat silken, transfer it to a greased kitchen counter and knead until dough is velvety and blistered, about 6-8 minutes. 

Transfer dough into a large, greased bowl and cover with a clean kitchen towel or enclose bowl in a large plastic bag. 

Let dough rise 45-60 minutes or until doubled in size. 

Meanwhile, spray two 13×9-inch Pyrex glass pans or any similarly sized pans with cooking spray. 

In each pan, add ½ cup sugar, ¼ cup butter, 1/8 cup corn syrup, and 1 teaspoon cinnamon. Set aside. 

Turn out risen dough onto a greased kitchen counter or nonstick mat. 

Gently punch dough down and let rest for 10 minutes to prevent it from shrinking. 

Pat (or use a rolling pin) dough out into a large rectangle about ¼-inch thick. 

Layer the Filling ingredients onto the dough, leaving a ½-inch space from the edge – this will prevent the filling from spilling out. 

Starting with the edge closest to you, roll up the dough into a snug jellyroll. 

Carefully push in any filling ingredients that desperately try to escape. 

Cut dough into 1-inch thick slices and arrange in the prepared 13×9-inch pans. 

Depending on how large your rolls are, you may or may not have any space left over in your pan(s). 

Cover pans with a clean kitchen towel and let rise for about 40 minutes. 

When the rolls are almost flush with the top of the pan (usually it only takes about 30 minutes before this happens), preheat your oven to 350°. 

Bake for about 25-35 minutes or until buns are golden and the caramel glaze is bubbling contentedly. 

Invert buns onto a parchment paper-lined serving plate or baking sheet. 

Give the rolls a few minutes to cool –Hope You Enjoy Them!