In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes.

Add the buttermilk, remaining sugar, oil, and egg. Whisk ingredients together until egg is incorporated to other two ingredients.

Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. **You may not use the entire amount of flour to get to this stage. THAT'S OK! When the dough is sticky but not sticky enough to stick to your hands when touched, it's perfect. Once it has reached this stage, knead for 5 minutes. 

Remove dough from bowl, lightly grease the mixing bowl with corn oil and place the dough ball back into same mixing bowl. Cover with plastic wrap and a dish towel. Let rise for 10 minutes.

Combine the sugar, cinnamon and corn starch. Mix thoroughly to combine. Set aside.

Roll dough out to be a 20" x 30" rectangle {or as close to that as possible} while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out.

Spread softened butter onto the dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump the cinnamon sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. Lightly press the sugar mixture into the butter using a rolling pin.

Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place onto parchment paper lined, butter greased pans. Cover pans with plastic wrap and dish towels.

Let rolls rise for 1 hour, or until they are touching and have risen almost double.

Bake in a preheated 350F degree oven for 17-20 minutes, or until tops start to slightly brown. Watch them carefully.

Once rolls have been removed from the oven, place the chocolate chips, milk/cream, butter in a microwave safe bowl. Heat at 15 second intervals, until the chocolate is barely melted.

Stir vigorously to combine. Add cinnamon, if desired, then stir again. Drizzle the warm cinnamon rolls with the chocolate sauce.