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1
Place dough ingredients in bread machine in order given.
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2
Press dough cycle.
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3
While dough is mixing, combine filling ingredients.
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4
In small bowl, combine 1/4 cup soft butter, 1/2 cup brown sugar, and 1/2 tablespoon cinnamon.
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5
Stir well to mix.
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6
Set aside.
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7
In another small bowl, combine whipping cream, and 3/4 cup brown sugar.
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8
Stir mixture together well.
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9
Place in fridge.
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10
When dough cycle has completed, remove dough from the machine and place on floured surface.
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11
With rolling pin, roll dough to approximately 16x10 inch rectangle, adding more flour if necessary to prevent sticking.
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12
Spread filling onto dough spreading close to edges.
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13
Roll up dough, jellyroll style, starting at long edge.
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14
Pinch seam closed.
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15
Slice into 1 1/2 inch thick slices.
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16
Place in 9x13 pan, that has been coated lightly with non-stick spray.
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17
Place cinnamon rolls in warm place until doubled in bulk.
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18
(About 1 hour).
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19
Preheat oven to 350 F.
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20
Just before placing in oven, remove caramel sauce from fridge, stir once more.
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21
Next, evenly pour caramel sauce over rolls.
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22
Bake for 25-30 minutes or until light golden brown.
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23
Let cool on wire rack for about 10 minutes, then invert.
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24
The gooey caramel sauce will be on top.
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25
Store leftovers in tightly closed container.
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26
Leftovers can be warmed up in microwave.
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27
Enjoy!
