For Filling: Mix room temperature butter with cinnamon and sugar - set aside.
For Yeast: Dissolve your yeast in 1/2 cup very warm water and 1 tsp of sugar. You will let this set and get foamy for 5-10 minutes.
For Dough: In a stand mixer, mix together room temperature butter and vinegar. Add remaining dough ingredients, including foamy yeast mixture. Mix well.
For Caramel Sauce: You will want the sauce ready to go before rolling and cutting your rolls, so that it can be added to the bottom of your 9x13 cake pan.
In a medium sauce pan, combine brown sugar, vinegar and corn syrup on medium heat. Once incorporated, add coconut milk, butter or Crisco, salt and vanilla. Bring to a low boil on medium heat.
Between two long greased sheets of parchment paper, roll dough out into a rectangle, 1/4 inch thick.
Take off the top layer of parchment paper and spread filling mixture evenly.
Use parchment paper to assist you in rolling into a log, rolling the longest side of the dough. Peel the paper off as you roll into a log. If the dough is too sticky, refrigerate for a half hour.
Using a sharp knife, cut the log into 1.5-2 inch wide rolls.
Arrange rolls in a greased 9x13 inch pan. Place the swirls facing up and each roll equal distances apart.
Rest the dough for 60-90 minutes.
Preheat oven to 350° F. Bake for 40-50 minutes or until golden brown.