MADDEN'S CARAMEL ROLLS

2 pkg. dry yeast
2 cups lukewarm water
1 egg, well beaten
6 tbsp. sugar
3 tbsp. Crisco shortening, melted
1 tsp. salt
5 to 5 1/2 cups flour
2 1/2 cups brown sugar
softened butter
cinnamon and sugar
3/4 cup whipping cream

Dissolve yeast in water 5 minutes.

Mix egg, sugar, shortening, and salt, together. Add to yeast mixture.

Mix in flour a little at a time and knead until smooth and elastic. Place in greased bowl. Cover and let rise until double.

Spread brown sugar in a 13x9-inch baking pan; set aside.

Roll out 12 to 18-inches. Spread a layer of softened butter over dough. Sprinkle with cinnamon and sugar. Roll up and slice in 1-inch pieces. Arrange 1/2-inch apart in prepared pan. Pour cream over top and let rise until double.

Bake at 350 degrees for 20-25 minutes or until golden brown. When done invert on wax paper.

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CINNAMON ROLLS

1 loaf frozen bread dough, thawed
2 tbsp. butter, melted
2/3 cup brown sugar
1/2 cup chopped nuts
1 tsp. cinnamon
1/2 cup whipping cream
2/3 cup confectioners' sugar
1 tbsp. milk

Roll dough to an 18x6-inch rectangle. Brush with butter.

Combine brown sugar, nuts and cinnamon; sprinkle evenly over dough.

Starting at long side, roll up jelly roll fashion. Moisten edges and seal. Cut into 20 slices and place, cut side down, in two 8 inch greased round cake pans. Let rise until double, about 1 1/2 hours.

Pour whipping cream over rolls and bake in preheated 350 degree oven for 25 minute.

While warm, drizzle with sugar glaze made by combining confectioners' sugar and milk.