Ingredients
DOUGH:1 package (1/4 ounce) active dry yeast1/4 cup sugar, divided1 cup warm water (110° to 115°), divided2 tablespoons butter, softened1 large egg1 teaspoon salt3-1/4 to 3-3/4 cups all-purpose flourTOPPING:1 cup heavy whipping cream1 cup packed brown sugarFILLING:1/2 cup sugar2 teaspoons ground cinnamon1/2 cup butter, softened
Preparation
In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup warm water. Let stand for 5 minutes. Add the remaining sugar and water, butter, egg, salt and 1-1/2 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, combine topping ingredients; pour into a greased 13x9-in. baking pan; set aside. Combine filling ingredients; set aside.
Punch dough down and turn onto a lightly floured surface. Roll into a 15x8-in. rectangle; spread filling over dough. Roll up from the long side. Seal seam. Slice into 15 rolls; place with cut side down over topping. Cover and let rise until nearly doubled, about 30-45 minutes.
Bake at 375° for 25 minutes or until golden brown. Cool 3 minutes; invert pan onto a serving plate.
