Ingredients
1 package (1/4 ounce) active dry yeast1/2 cup warm water (110° to 115°)1/2 cup heavy whipping cream, warmed (110° to 115°)1/2 cup sugar1/2 teaspoon sea salt3 to 4 cups all-purpose flour1 large egg, room temperature, beaten3 tablespoons butter, meltedFILLING:1/4 cup butter, softened1/4 cup sugar1 tablespoon ground cinnamonTOPPING:1 cup sugar2 tablespoons water6 tablespoons butter1/2 cup heavy whipping cream1 teaspoon sea salt
Preparation
Dissolve yeast in warm water and whipping cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes.
Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in.-wide strips. Roll up 1 strip and place in the center of a greased 9-in. deep-dish pie plate; wrap remaining strips around center to form 1 giant roll. Cover with greased foil; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°.
Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.
To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll; sprinkle with salt. Serve with remaining sauce.
