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Ingredients
- 1 c. Heavy cream, whipped, don't substitute
- 1 c. Brown sugar
- 1/2 c. Sugar
- 2 tsp Cinnamon
- 1/2 c. Butter, softened
- 3Â 1/2 c. Flour
- 1 pkt Yeast
- 1/4 c. Sugar
- 1 tsp Salt
- 1 c. Warm tap water
- 2 Tbsp. Butter, softened
- 1 x Egg
Directions
- Mix brown sugar and cream in an ungreased 9x13 inch pan. In large bowl, blend 1-1 1/2 c. flour and next six ingredients. Beat 3 min at medium speed. Stir in remaining 1-1 1/2 to 2 c. flour. Knead on floured surface for 1 minute. Press or possibly 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 mix. Cover and let rise for 35-45 min or possibly till doubled in size. Bake rolls in preheated oven at 400F for 20-25 min. Cold 10-15 min, before turning out onto tray.
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