In a mixing bowl, add yeast, sugar, and warm water. Let proof for 5-10 minutes. Add butter, salt, and a couple of shakes of cinnamon. Mix with paddle attachment until butter is broken up. Mix in egg. Gradually add flour while mixing until dough is just slightly sticky. Form into a large ball and cover. Let rise until doubled. Punch down and shape into a large ball again.

On a floured surface, roll dough into a large rectangle about the size of a baking sheet. Brush melted butter over the surface. Sprinkle cinnamon over the top. Do the same with brown sugar, just enough to cover the surface. If you want to add nuts or dried fruit, do that now in the same manner. Roll one side to the other. Cut into 12 equal pieces. Place each roll into a greased cake pan. Cover and let rise for at least 30 minutes.

Caramel Sauce - In a medium pot, melt 3/4 c. butter over low to medium heat, add brown sugar and stir until dissolved. Optional - add a little cinnamon. Add cream, stir until completely combined. Pour over the rolls. Another option is covering the bottom of the cake pan with brown sugar, placing cut rolls over the top, and adding a pint of cream over the top. I make the recipe both ways and they are scrumptious every time.

Bake in a pre-heated oven at 350 degrees for 12 minutes, then cover the pan with foil and bake 30 minutes, remove foil and bake for an additional 12 minutes. The caramel could bubble over, so it's a good idea to place a baking sheet under the cake pan while baking. Once rolls are done, remove from the oven. Cover the cake pan with an inverted baking sheet (larger than the cake pan). Carefully flip over, so that the caramel rolls will be upside down on the baking sheet.