2 pkg. dry yeast
2 c. warm water
1 egg, well beaten
1 tsp. salt
3 tbsp. oil
5 to 5 1/2 c. flour
3/4 c. whipping cream
Cinnamon sugar
butter
2 1/4 c. brown sugar

Dissolve yeast in the warm water. Let stand 5 minutes. Mix eggs, salt, sugar, and oil together. Add to yeast. Add flour a little at a time. Place dough on floured surface and knead until smooth and elastic, 8-10 minutes.

Place in a greased bowl and turn until the top is greased. Cover and let rise until doubled in bulk. Punch down, roll out to 12x18 inches on floured surface. Spread lightly with soft butter. Sprinkle with cinnamon and sugar and roll up. Slice in 1-inch pieces. Grease a 9x13 inch pan heavily with butter.

Spread brown sugar evenly over pan. Pour whipping cream over sugar. Arrange rolls cut side up 1/2 inch apart on brown sugar. Let rest. Rise until double in size. Bake at 375 degrees for 20 minutes or until golden brown. Turn out on wax paper. Makes 18 rolls. Pecans can be placed on top of brown sugar, if so desired.