One-Rise Cinnamon Rolls

Have you ever baked cinnamon rolls swimming in cream and sugar? I couldn't imagine what the end result would be. Would it caramelize? Would it evaporate? Would it rise up and drown my rolls? The suspense had me on pins and needles!

I don't keep heavy cream on hand, so used light cream, poured into a 9x13 pan with brown sugar. 

Next, do the dough, which, by the way, is a smell that effectively takes any stress sitting on your shoulders, and makes it vanish. There is something about the smell of yeasted dough that is just so relaxing! Not that you'll ever see Yankee Candle come out with a "yeasted dough" scent, but I like it.

Roll the dough larger than the recipe recommends, about 16 x 10. The filling is the usual: sugar, cinnamon, soft butter. Spread very thinly, or you get extra cinnamony goo gushing out all over the place when you cut the rolls.  As the title of the recipe states, you only rise this dough once, after you place the rolls into their cream and brown sugar bath. Their second rising happens in the oven (see photo of unbaked rolls centered in pan...they expand/rise more in hot oven).

Discovered the cream/sugar disappears into a lovely moist risen roll, All that moistness makes for a decadent soft caramel on the bottom of the pan. Oh, you might want to put a cookie sheet under the pan. I kind of didn't, and one corner of that cream/sugar wonderfulness boiled up and over, just a wee bit, which means I'm off to clean the oven now. Ah, live and learn, yes?!