Jumbo Cream Rolls

This is a slightly different take on cinnamon rolls. The whipping cream and brown sugar in the topping is out of this world. If you're in the mood to try a little something different, here's your recipe. It makes 12 very large rolls!

• Ready In: 2 hrs 35 mins
• Serves: 12

Ingredients

• Dough

• 2 (1/4ounce) packages  yeast
• 1  cup warm water
• 1  cup  warm milk
• 1⁄2 cup shortening
• 1  cup sugar
• 1  egg
• 2  teaspoons salt
• 6 1⁄2-6 3⁄4 cups flour

• Filling

• 1⁄2 cup  packed light brown sugar
• 1 -2  tablespoon cinnamon

• Topping

• 1 1⁄2 cups  packed light brown sugar
• 3⁄4 cup heavy whipping cream

Directions

1. In a large bowl, dissolve yeast in warm water.
2. Add the milk, shortening, sugar, egg, salt, and 3 cups of flour; beat until smooth.
3. Stir in enough remaining flour to form a soft dough. You might not need the full amount.
4. Knead on a floured surface until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, cover and let rise until doubled, about 1 hour.
6. Punch dough down and roll into a 18x12 inch rectangle on a floured surface.
7. Combine filling ingredients and sprinkle over dough. Roll up jelly roll style and cut into 12 slices using thread or dental floss.
8. Combine topping ingredients and pour into 2 greased 8 inch square dishes.
9. Place rolls on top of topping, cover and let rise until doubled, about 45 minutes.
10. Bake at 350 for 30-40 minutes (every oven is different).
11. Cool for 5 minutes before inverting onto serving platter. Devour!