After the dough has doubled in size. Flour the counter or a large surface and roll it into a rectangle (about ¼ inch thick)
Make the filling by mixing softened butter, cinnamon, and sugar. After the filling is mixed, spread it over the dough leaving a ½ border along the edges
After adding the filling, roll the dog into a log rolling the longer side inwards until a tight log forms.
Once the roll is formed used unflavored floss or a knife to cut the dough into 12 pieces (We cut off the ends and then cut 12 even pieces)
Place each roll into a greased 9×13 inch pan. Cover the pan with a towel and let them proof for about 35-40 minutes or until they have almost doubled in size.
Note: We chose to make 2 trays of 6 (vs placing all 12 into one pan so they cooked more evenly), but they can be made with all 12 in 1 they will bake up higher and need to cook for slightly longer.
Preheat the oven to 350˚F
After they have proofed, bake the cinnamon rolls for 25-30 minutes (if all 12 are in the pan they will need slightly longer if just 6 are in the pan) or until they are golden on the edges but baked in the center. Cool for 10 minutes before frosting.