Remove half the dough from the bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled thin, about ¼”.
Spread 1/2 of the cinnamon filling onto the dough, spread evenly.
Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Also, pinch the ends closed.
Cut the log into equal portioned slices. I usually cut my rolls thick, about 3/4-1” thickness. Place slices in a large greased baking dish.
Cover pan with a clean kitchen towel. Repeat process with remaining dough.
Allow rolls to rise, covered for about 30 minutes or until doubled in size.
Remove the towel and bake for 20 to 25 minutes or until golden brown. Don’t allow the rolls to become overly brown or they will become dry. Cover with foil if browning too quickly.