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

FILLING:

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

ROLLS:

3 to 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 9x13 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 one minute. Press or roll dough into 15x7 inch 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 35-45 minutes. Bake rolls in preheated oven at 400 degrees for 20-25 minutes. Cool 10-15 minutes before turning out on tray.