One-Rise Caramel Rolls

Topping
1 cup firmlly packed brown sugar
1 cup whipping cream (do not substitute)

Rolls
3 1/2 cups flour
1/4 cup sugar
1 t salt
1 pkg active dry yeast
1 cup water
2 T margarine or butter
1 egg

Filling
1/2 cup sugar
2 t cinnamon
1/2 cup margarine or butter, softened

In ungreased 13 x 9 in pan, combine brown sugar and whipping cream. Set aside. 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. In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130). Add warm liquid and egg to flour misture. 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, kneed 2 to 3 minutes. Press or roll dough to form 15 x 7 inch rectangle.

In small bowl, combine filling ingredients; spread over dough. 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 (80 to 85 degrees F.) until light and doubled in size, 35 to 45 minutes. Heat oven to 400. Bake 20 to 25 minutes ur until golden brown. Allow rolls to cool in pan 10 - 15 minutes. Invert onto serving platter or foil. 15 rolls.