1 c. brown sugar
1 c. whipping cream (no substitutes)

ROLLS:

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

FILLING:

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

In ungreased 13 x 9 inch pan, combine brown sugar and whipping cream. Set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well. In small saucepan, heat water and 2 tablespoons butter until very warm (120 degrees).

Add warm liquid and egg to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. On floured surface, knead 2 to 3 minutes. Press or roll dough to form 15 x 7 inch rectangle.

In small bowl, combine filling ingredients; spread over dough. Starting at longer side, roll up tightly; seal edges. Cut into 15 or 20 rolls. Place rolls cut-side down in prepared pan. Cover; let rise in warm place until doubled in size (35 to 45 minutes).

Bake 20 to 25 minutes or until golden brown. Cool 10 to 15 minutes. Invert onto platter.