TOPPING:

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

FILLING:

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

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. soft butter
1 egg

Mix brown sugar and cream in ungreased 9x13 inch pan.

In large bowl, blend 1 1/2 cups flour and next 6 ingredients. Beat for 3 minutes. Stir in remaining flour. Knead on floured surface for 1 minute. Roll out to about 7x15 inch rectangle.

Combine filling ingredients and spread over dough. Roll from long side, like jelly roll. Pinch edges to seal. Cut into about 12-14 slices. Put on cream mixture and press slightly. Cover and let rise, about 45 minutes. Bake at 400 degrees for 20-25 minutes. Cool 10 minutes and turn out on tray.