Syrup for Sticky Rolls
- 1-1/2 c
- brown sugar, firmly packed
- 3/4 c
- 1/4 c
- whipping cream. ( we used a bit more)
cool to luke warm--if it is to hot it can kill the yeast in your rolls. Pour in bottom of pan and top with your rolls.
For some reason the whipping cream keeps the syrup from getting to hard.
I hope this works for you.