TOPPING:

1 c. heavy whipping cream
1 c. brown sugar

ROLLS:

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

FILLING:

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

Mix brown sugar and cream in ungreased 9 x 13 inch pan. In large bowl, blend 1 1/2 cups flour and next six ingredients. Beat 3 minutes at medium speed. Stir in the remaining flour. Knead for 1 minute. Press or roll the dough into a 15 x 7 inch rectangle. Spread filling over dough. Starting at long side, roll tightly and seal edges. Cut into 16 to 20 rolls. Place cut side down on top of cream mixture. Cover and let rise until doubled, about 35 to 45 minutes. Bake rolls in preheated 400 degree oven for 20 to 25 minutes. Cool 10 minutes before turning out on tray.