Once your dough has completed the first rise, you are going to shape your loaves and/or make your rolls.

Preheat your oven to 350 degree Fahrenheit.

Take whatever size pan you are using and add butter. If a 9x9, I use about 3 tablespoons. Double it for a 13x9. Then coat the bottom with brown sugar. You shouldn't be able to see the bottom. For a 9x9 this is 1 generous cup.

Next, drizzle 1/3 cup of heavy cream across the top.

Place your pan in the warming oven.

Grease a clean counter top with oil or butter.

Grease up your rolling pin and roll out the dough into a large rectangle, not paper thin but pretty darn thin.

Spread 1/2 stick of room temperature butter over your dough in a thin, even layer.

Generously coat the dough with brown sugar. For a 9x9 pan we're talking about 1.5-2 cups of brown sugar. Double that for a larger pan.

Sprinkle cinnamon across the whole thing. Again, this is to taste. I sprinkle it has a light dusting

Starting on a long edge, start rolling the dough into a long, tight tube. You want to keep the roll snug, and it is easiest to roll it towards you.

Take a very big piece of floss (mint works, it won't make minty rolls) and loop either end around your pointer fingers on either hand. Slide the floss under your roll, criss-cross the floss ends, then pull tight. I make my slices about 1.5-2 inches thick.

Grab your pan out of the oven. Stir the contents with a rubber spatula until it looks smooth and caramely. If it is too runny looking, add a few tablespoons of brown sugar and stir again. If it is too thick, add a tablespoon or two of cream and stir.

Take each roll you have made it place it in the caramel sauce of your pan, cut side down. Do this with each one so the pan is full.

Cover the rolls with a damp towel and let them rise for an hour or so.

Place a baking sheet that is larger than your rolls on the lower rack of your oven.

Put your rolls in the oven and set a timer for 30 minutes.

Remove your rolls after your timer goes off, and let them sit for about 10 minutes.

While they are resting, place a piece of parchment paper on a rimmed cookie sheet. After the ten minutes is up, take a butter knife and run it around the edge of your rolls. This will keep them from clinging to the pan. Place the cookie sheet and parchment paper upside down on your rolls, then flip them.