Starting with the side closest to you, start rolling the dough into a log. Continue tucking it into itself, leaving seam on the bottom. Pinch the ends together to secure. Using a sharp knife or floss, slice into 1” rolls. Grease pan with butter and place cinnamon rolls in pan, they should be touching. (The closer the rolls, the softer all the edges will turn out, the more space in between, the more "toasted" the outside of the rolls will get).
Sprinkle the remaining cinnamon sugar all over the top of rolls. (If you’re making them for the following morning, stop now, cover and place in refrigerator). Cover with a kitchen cloth and let rise again for 1 hour, or until they've risen.
Let rolls cool a bit before frosting & enjoy!
To store leftover rolls in case you don't eat this all in ONE sitting...tightly cover unfrosted rolls in plastic wrap or an air tight container and refrigerate.