For the carmel topping : In a medium bowl combine all the ingredients and spread half the mixture into each prepared dish.
For the rolls : Divide the roll of the basic sweet dough in half and roll dough on a lightly floured surface to a rectangle shape of about 18x15" long.
Brush each section of the dough with the 1/4 cup of melted butter ; leaving 1/2" or so unbuttered on one of the 18" sides , so you can seal the dough once you roll it up.
Combine brown sugar and cinnamon together , divide in half ( one half for each rectangle of dough) and sprinkle all over the buttered surface.
Starting with the 18" side that is buttered , tightly roll up towards the side with no butter on the edge , squeeze dough together to seam the roll closed. Repeat with the other dough.
Cut each roll into 15 slices and place 15 slices ( cut side down ) on top of the carmel sauce in each one of the prepared dish's.
Cover and let rise in a warm place for about 45-60 minutes.
Bake @ 375° for 20-25 minutes or until golden brown. Serve warm .
***For Cinnamon Rolls : omit the carmel topping and place 1/2 cup raisins on top of the brown sugar before rolling up and place rolls in the dish the same as for the carmel rolls ; Invert on to a serving dish and top with glaze.
***Glaze combine : 2/3 cup powdered sugar , 2 TBS. butter , 1/4 teas. vanilla and 1-2 TBS. of milk or half & half.