1 c. firmly packed brown sugar
1 c. heavy (whipping) cream

FILLING:

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

ROLLS:

3 to 3 1/2 c. unbleached flour
1 pkg. yeast
1/4 c. sugar
1 tsp. salt
1 c. very warm water (120 to 130)
2 tbsp. butter
1 egg

Mix brown sugar and heavy cream in ungreased 9 x 13 inch pan. In large bowl, blend 1 1/2 cups flour and next 6 ingredients for rolls. Beat 3 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 cups of flour. Knead on floured surface 1 minute (or more). Press or roll dough into 15 x 7 inch rectangle.

Combine filling ingredients and spread over dough. Starting at longer side, roll up tightly; seal edges. Cut into 16 to 20 rolls. Place rolls cut side down in cream mixture. Cover, let rise in warm place until light and doubled in size (35 to 45 minutes). Preheat oven to 350 degrees. Bake rolls 20 to 25 minutes until golden brown. Allow to cool in pan 5 minutes. Turn onto serving platter. Cover with foil.