TOPPING:

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

FILLING:

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

ROLLS:

3 - 3 1/2 c. flour
1 pkg. yeast
1/4 c. sugar
1 tsp. salt
1 c. hot tap water
2 tbsp. butter, softened
1 egg

Mix brown sugar and cream in ungreased 9"x13" pan. In large bowl, blend 1 1/2 cups flour and next six ingredients. Beat three minutes at medium speed. Stir in remaining 1 1/2 to 2 cups of flour. Knead on floured surface for 1 minute. Press or roll dough into a 15"x7" rectangle. Spread filling over dough. Starting at long side, roll tightly; seal edges. Cut into 16 to 20 rolls. Place cut side down on cream mixture. Cover and let rise until doubled for 35 to 45 minutes. Bake rolls in preheated oven at 400 degrees for 20 to 25 minutes. Cool 10 to 15 minutes before turning out on tray.