Stir together the yeast and water in a small bowl and set aside. Mix the eggs, softened butter, and Hot Roll Mix together. Slowly alternate the water mixture and the Hot Roll Mix as you add it to the bowl so it mixes together well. Knead for at least 5 minutes. Let the dough rise in a warm place for 1 hour.

After it rises, punch the dough down and let it rest for about 20 more minutes (otherwise you won't be able to roll it out). Roll the dough out into long strips. I divided it into 2 balls and then rolled each of them out to be about 24 inches long and 6-7 inches wide.

Brush melted butter on top of the dough and sprinkle it with brown sugar or turbinado sugar. Roll it up like a jelly roll and cut into 1-inch slices. Place on 2 greased cookie sheets and cover and let rise in a warm area for about 30 minutes. Bake at 375F for about 20 minutes or until golden brown on the tops.

Top with Chocolate Caramel Sauce and Enjoy!

In a saucepan, heat up the sugar. You might want to add a little water so it doesn't burn to the bottom of the pan. Stir constantly until the sugar is liquefied. Let the sugar boil, while stirring, for 1 minute. Then add the butter. Let the mixture boil until the butter is completely melted.

Remove the sauce from the heat and add in the cream. Stir well with a whisk. If you want pure caramel sauce, stop here, otherwise, add the chocolate chips in and stir until they are melted.

Serve on top of caramel rolls!