Caramelly Cinnamon Rolls

I learned this recipe in a high school cooking class.  They have been a hit every time I've made them ever since.  Definitely NOT diet friendly.

1 loaf frozen bread dough
1 square butter
1/4 cup granulated sugar
1 tsp cinnamon
1 cup brown sugar
1/2 cup whipping cream

Defrost dough.  Roll out 1/4 inch thick into a 9 by 15 inch rectangle.  Melt butter.  Pour half into a 9 by 13 pan and half onto the dough and spread out evenly.  Mix both sugars and cinnamon.  Pour half onto the pan and half onto the dough spread out evenly.  Drizzle whipping cream over the mixture in the pan.  Roll the dough lenghtwise and slice in 1 inch thick slices (I use dental floss :).  Place rolls into the pan.  Cover and refridgerate overnight.  Take out 20-30 minutes before baking.  Bake at 375 for 20 minutes.  Invert the pan when you remove them from the oven so that the sauce covers the rolls.  Serve warm. 
(I don't usually invert the pan, because I don't have a large tray to invert it onto.  We just dish it out of the pan and scoop some caramel onto the top.)