3-3 1/2 c. flour
1 env. dry yeast
1/4 c. sugar
1 tsp. salt
1 c. buttermilk, heated until very warm
2 tbsp. butter, softened
1 egg

In a large bowl blend 1 1/2 cups of the flour, yeast, sugar and salt. Add buttermilk, butter and egg. Beat 3 minutes with the mixer at medium speed. Stir in remaining 1 1/2 to 2 cups flour.

Knead on lightly floured surface until smooth. Cover and let rise in warm place until doubled. While rising, prepare filling by combining ingredients; set aside.

FILLING:

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

TOPPING:

1 c. heavy whipping cream (do not substitute)
1 c. brown sugar, firmly packed

Stir until smooth. Pour into 9x13 pan.

When dough is ready, roll out to 15x7-inch rectangle on a lightly floured surface. Spread filling over dough. Starting at long side, roll tightly in jelly roll fashion, Seal edges. Cut into 16 rolls.

Place cut side down and let rise until doubled, about 45 minutes. Bake at 400 degrees for 20 minutes. Cover loosely with foil if browns too quickly. Cool 10-15 minutes.