TOPPING:

1 c. whipping cream
1 c. brown sugar

FILLING:

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

DOUGH:

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

Mix brown sugar and cream in ungreased 9 x 13 inch pan. In large bowl blend 1 1/2 cups flour and the rest of the dough ingredients. Beat 3 minutes at medium speed; stir in remaining 1 1/2 cups to 2 cups flour. Knead 1 minute. Press or roll into 7 x 15 inch rectangle. Spread with the filling and roll. Cut into 16 to 20 rolls. Place cut side down on the cream mixture; cover and let rise. Bake at 350 degrees for 20 to 30 minutes. Cool 10 minutes before turning out on tray.