TOPPING:

1 c. packed brown sugar
1 c. (1/2 pt.) heavy cream

ROLLS:

1 c. very warm water (120 to 130 degrees)
2 tbsp. butter, soft
3-3 1/2 c. flour
1/4 c. sugar
1 tsp. salt
1 pkg. yeast
1 egg

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

In 13"x9" pan, combine brown sugar and heavy cream; mix well. In large bowl, blend warm water, butter, 1/2 cup flour, sugar, salt, yeast and egg at low speed until moist. Beat 3 minutes at medium speed. By hand, stir in remaining flour, knead on floured surface for 1 minute. Press or roll dough in a 15"x7" rectangle.

In small bowl, combine filling ingredients and spread over dough starting with 15" side roll up (jelly roll fashion) tightly. Pinch edges to seal. Cut into 20 rolls. Press rolls cut side down in cream mixture. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

Heat oven to 400 degrees. Bake 20 to 25 minutes until golden brown. Cool 5 minutes.