TOPPING:'
1 c. heavy whipping cream (do not substitute)
1 c. brown sugar

ROLLS:

3 to 3 1/2 c. flour
1/4 c. sugar
1 c. hot tap water
1 egg
1 pkg. yeast
1 tsp. salt
2 tbsp. butter, softened

FILLING:

1/2 c. sugar
1/2 c. butter, softened
2 tsp. cinnamon

Mix brown sugar and cream in an ungreased 9 x 13 inch pan. In large bowl, blend 1 1/2 c. flour and next 6 ingredients. Beat 3 minutes at medium speed. Stir in remaining 1 1/2 to 2 cups flour. Knead on floured surface for 1 minute. Press or roll dough into a 15 x 7 inch rectangle. Mix filling and spread over dough. Starting at long side, roll tightly; seal edges. Cut into 16 to 20 rolls. Place cutside down on cream mixture. Cover and let rise for 35 to 45 minutes or until doubled in size. Bake rolls in preheated oven at 400 degrees for 20 to 25 minutes. Cool 10 to 15 minutes before turning out onto tray.