In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk and the vegetable oil. Add the yeast, sugar, eggs and salt. Add the flour and beat for 5 minutes on medium speed. Remove dough from the ball and form a small ball, place it into a greased bowl and cover with a damp towel. Let it rest for 18 minutes.
Take the dough to a floured surface and with the help of a rolling pin roll it until you have a large rectangle. Spread the salted caramel evenly over the entire surface. Sprinkle with cinnamon. Roll tightly the dough and with the help of a knife slice into 7 pieces.
Place each roll in a baking pan and cover again with a damp towel. Let it rise for 40 minutes. Uncover the baking pan and take to a preheated oven at 350 degrees. Bake for 16 minutes or until golden.
In a medium saucepan over medium heat, heat the sugar stirring constantly until melted. Add the butter slowly and carefully and whisk for 3 minutes or until incorporated.
Slowly drizzle in the heavy cream and let it boil for 2 minutes. Remove from heat, add the salt and whisk to incorporate. Let it cool down before using it.