Filling and Rolling:
Sprinkle counter with flour and roll dough to be about 18×24. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.
Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched.
If you have any filling that falls off the sides of the dough, use a bench scraper to replace it. Lightly press the sugar mixture into the butter using a rolling pin.
Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log.
Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.
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