TOPPING:

1 c. heavy cream (do not substitute)
1 c. brown sugar

Mix topping in ungreased 9"x13" pan.

ROLLS:

In large bowl, blend: 1 pkg. dry yeast 1/4 c. sugar 1 tsp. salt 1 c. hot tap water 2 tbsp. soft butter 1 egg

Beat 3 minutes at medium speed, stir in 1 1/2 cups flour. Knead on floured surface, 1 minute. Press off roll dough into 15"x7" rectangle. Spread filling.

FILLING:

1/2 c. sugar
2 tsp. cinnamon
1/2 c. butter, softened
1/2 c. raisins (opt.)

Combine filling. Spread on rolled dough, roll tightly, seal edges. Cut into 16 to 20 rolls. Place cut side down on cream mixture. Cover, let rise until doubled, 35 to 45 minutes. Bake in preheated 400 degree oven 20 to 25 minutes. Cool 10 to 15 minutes before turning out on a tray.