Caramel Rolls - brown sugar

Method

• Thaw dough and allow to reach room temperature.
• Mix brown sugar and cream or milk.
• Spread into bottoms of two greased (9-inch) round baking pans or a 9 x 13-inch pan.
• Sprinkle half of nuts over the bottom of the pans.
• Roll dough into 10 x 18-inch rectangle.
• Spread with butter, leaving about 1/2-inch without butter on one 18-inch side.
• Combine sugar and cinnamon; sprinkle over dough, then sprinkle remaining nuts over the sugar.
• Roll up like a jelly roll, ending with the side that does not have butter on the edge.
• Pinch to seal the edge.
• Cut into 1-inch slices and put cut-side down into pans.
• Cover and let rise until double in size.
• Bake in moderate oven (350°) for 20 to 25 minutes.
• Do not overbake or the caramel will harden.
• Put waxed paper on wire racks and cool rolls with caramel side down.
• Serve warm or cold. Makes 18 large rolls.