CINNAMON ROLLS

2 cups heavy whipping cream

2 cups loosely packed light brown sugar

FILLING

1/2 cup butter, softened

1/2 cup granulated sugar

2 teaspoons ground cinnamon

DOUGH

3 1/2 cups all purpose flour, divided

1 pkg. yeast ( 2 1/4 teaspoons)

1/4 cup granulated sugar

2 Tablespoons melted butter

1/2 teaspoon table salt

1 cup hot tap water ( 110F)

1 large egg

Preheat oven to 375. Combine the whipping cream and brown sugar with a whisk. Pour into an un-greased 9x13 baking pan. Set aside.

In a small bowl, combine the filling ingredients till smooth. Set aside.

In a medium mixing bowl, add half of the flour, yeast, sugar, melted butter, table salt and water and egg. Whisk to thoroughly combine, about 30 seconds. Stir in the remaining flour.

Sprinkle a work surface with flour. Dump the dough into the floured surface and knead for 1-2 minutes till dough is not sticky but is movable. Roll out the dough to approximately 7 1/2 inches x 15 inches.

Add the filling and spread evenly. Roll up, starting with the long side. Slice into 16 rolls. Place them in the pan with the sauce. Cover with plastic wrap and let double in size in a warm place, approximately 1 hour.

Bake for 25-30 minutes or until nice and browned on top. Remove from oven and let cool for about 45 minutes. You want the pan sauce to thicken up before you invert. Invert the pan onto a platter or large plate. Serve. Store leftovers in a covered container.