Instructions: Preheat oven to 425 degrees.

In a small mixer bowl, whip cream until stiff. In another bowl, whisk together flour, baking pow- der and salt. Gradually add to the whipped cream and blend with a rubber spatula until a firm dough forms. Turn onto a lightly floured surface and knead for 1 minute.

Roll out dough into a 1/4-inch thick rectangle approximately 9-by-12- inches. Using a pastry brush, spread the melted butter over the dough.

Sprinkle evenly with cinnamon and sugar.

Beginning with a long side, roll up like a jellyroll and, with a serrated knife, cut into 3/4-inch slices. Place close together in a greased 8-inch round cake pan. Bake for 15 minutes or until tops of rolls are very lightly browned.

While rolls bake, prepare topping. Remove the browned rolls from the oven and spread the top of each with some of the topping mixture. Return rolls to the oven and bake 3 to 4 minutes longer or until topping starts to bubble. Remove from oven and serve warm.

Makes a dozen rolls.

For the topping: In a small bowl, mix together light brown sugar, finely chopped pecans; cream; vanilla and pecan extract (optional).

Ideas to lower the fat: The above recipe has about 50% of its calories from dairy fat. Things to try: Substitute lowfat versions or use 1 cup nonfat sour cream. Reduce the butter to 4 teaspoons butter or margarine. -Pat

Notes: Not your average biscuit: This Sunday morning comfort food masquerades as cinnamon rolls. - Dallas Morning News (syn)

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