1 c. brown sugar
1 c. heavy whipping cream

ROLLS:

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

FILLING:

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

Combine topping ingredients, brown sugar and whipping cream in ungreased 9 x 13 inch pan. In large bowl, blend 1 1/2 cups flour with egg, water, 2 tablespoons butter, sugar, salt and yeast. Beat 3 minutes at medium speed. By hand, beat in remaining flour. Knead on floured board for 1 minute. Roll dough into 15 x 7 inch rectangle.

Combine filling ingredients and spread onto dough. Roll tightly and seal edges. Cut into 15 (1 inch) rolls. Place in cream mixture. Cover with clean cloth and let rise in a warm place until double in size, 35-40 minutes. Bake in 400 degree oven for 20-25 minutes. Cool in pan 10-15 minutes. Turn onto serving pan.