3 to 4 c. all-purpose flour
1 pkg. active dry yeast
1/4 c. granulated sugar
1 tsp. salt
1 c. hot tap water (120 to 130°F)
2 tbsp. butter, softened
1 egg

FILLING:

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

TOPPING:

1 c. brown sugar, packed
1 c. whipping cream

In a bowl or electric mixer, combine 1 1/2 cups flour, yeast, sugar, salt, water, butter and egg. Beat 3 minutes at medium speed. Stir in enough flour to make dough.

Turn onto lightly floured board. Knead 1 minute or just until dough forms a smooth ball.

Roll out to a 15x7-inch rectangle.

For filling, combine sugar and cinnamon. Spread dough with butter. Sprinkle with cinnamon-sugar. Roll up jelly-roll fashion from long side. Seal. Cut into 15 slices.

Combine topping ingredients. Spread evenly into a 13x9-inch pan.

Place dough slices, cut side down, into pan. Let rise until doubled, 35 to 45 minutes.

Bake at 375°F for 25 minutes or until golden. Immediately invert onto serving board. Serve immediately.

Makes 15 rolls.