TOPPING:

1 c. firmly packed brown sugar
1 c. whipping cream (not whipped)
1/2 c. pecan halves

ROLLS:

1 pkg. hot roll mix
2 tbsp. sugar
1 c. hot tap water
2 tbsp. butter (soft)
1 egg

FILLING:

1/4 c. butter (soft)
1/2 c. sugar
1 tsp. cinnamon

In ungreased pan combine brown sugar and whipping cream; mix well. Sprinkle pecan halves evenly over caramel. Set aside.

In large bowl, combine yeast from foil packet from hot roll mix and 2 tablespoons sugar with flour mixture from hot roll mix; blend well. Stir in water, 2 tablespoons butter and egg until dough pulls away from sides of bowl.

Turn dough out onto floured surface with greased hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Cover with large bowl. Let rest 5 minutes on floured surface, roll dough to 15 x 10 inch rectangle. Spread 1/4 cup butter evenly over dough.

In small bowl combine 1/2 cup sugar and cinnamon; blend well. Sprinkle evenly over butter. Starting with 10 inch side, roll up tightly, pressing edges to seal. Cut into 6 slices, place cut side down into prepared pan. Cover loosely with plastic wrap and refrigerate overnight. (Dough will rise in refrigerator.)

Heat oven to 375 degrees. Remove rolls from refrigerator. Cover pan with cloth towel. Let rise 30 minutes on wire rack set over large pan to which hot water has been added. Uncover dough, bake 20-25 minutes until golden brown. Cool upright in pan for just 1 minute, invert onto serving platter.

Note: For smaller rolls, cut dough into 12 slices.

For immediate preparation omit the refrigeration.