ONE-RISE CARAMEL ROLLS

FOR THE TOPPING:
1 cup firmly packed brown sugar
1 cup heavy (whipping) cream (do not substitute)
FOR THE ROLLS:
3 1/2 cups Pillsbury's Best Bread Flour, divided use*
3/4 cup sugar, divided use
1 teaspoon salt
1 pkg. active dry yeast
1 cup water
2 tablespoons margarine or butter
1 egg
FOR THE FILLING:
2 teaspoons cinnamon
1/2 cup margarine or butter, softened

TO PREPARE THE TOPPING:
In ungreased 13x9-inch pan, combine brown sugar and whipping cream. Set aside.

TO PREPARE THE DOUGH:
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well. Set aside.

In small saucepan, heat water and 2 tablespoons margarine until very warm. Add warm liquid and egg to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. On floured surface, knead 2 to 3 minutes. Press or roll dough to form 15x7-inch rectangle.

TO MAKE THE FILLING:
In small bowl, combine 1/2 cup sugar, 1/2 cup softened margarine, and cinnamon; spread over dough.

TO SHAPE AND BAKE THE ROLLS:
Starting at longer side, roll up tightly; seal edges. Cut into 15 rolls. Place rolls cut-side-down in prepared pan. Cover; let rise in warm place until light and doubled in size, 35 to 45 minutes.

Preheat oven to 400 degrees F.

Bake 20 to 25 minutes or until golden brown. Allow rolls to cool in pan 10 to 15 minutes. Invert onto serving platter or foil.

*Pillsbury's Best All Purpose or Unbleached Flour can be substituted for bread flour.

Makes 15 rolls
Adapted from source: Pillsbury's 101 Classic Recipes