TOPPING
1 cup Heavy cream, whipped, do not substitute
1 cup Brown sugar
FILLING
1/2 cup Sugar
2 tsp Cinnamon
1/2 cup Butter, softened
ROLLS
3 1/2 cup Flour
1 package Yeast
1/4 cup Sugar
1 tsp Salt
1 cup Hot tap water
2 tbsp Butter, softened
1 Egg
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Mix brown sugar and cream in an ungreased 9x13 inch pan. In large bowl, blend 1-1 1/2 cups flour and next six ingredients. Beat 3 minutes at medium speed. Stir in remaining 1-1 1/2 to 2 cups flour. Knead on floured surface for 1 minute. Press or roll dough into a 15x7 inch rectangle. Mix filling and spread over dough. Starting at long side, roll tightly; seal edges. Cut into 16 to 20 rolls. Place cut side down on cream mixture. Cover and let rise for 35-45 minutes or until doubled in size. Bake rolls in preheated oven at 400F for 20-25 minutes. Cool 10-15 minutes, before turning out onto tray.
Source:Home Cooking-Feb. 1989
Contributor: Sarah Gruenwald sent to Recipelu 1-28-98
Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald <sitm@ne.infi.net> on Jan 28, 1998
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