Forming Cinnamon Rolls

1. After the first rising of cinnamon roll dough, flour a surface and use a rolling pin to roll dough to about ½-inch thick. 2. Use a spoon, dinner knife, or metal spatula to spread a mixture of butter, sugar, and cinnamon onto dough, to within ½-inch around the edges of the dough. 3. Starting at the side closest to you, roll dough into a tight cylinder. 4. Use a sharp paring knife to cut dough into short lengths. Carol cuts her dough about 1 inch thick. Other recipes may call for dough to be cut into 1 ½-inch lengths or even thicker. 5. Place rolls in prepared (greased) baking pans and set aside for second rising.  At this point, rolls may wrapped well (two layers plastic wrap and one layer heavy-duty foil) and frozen for up to 1 month. 6. Bake rolls according to recipe directions. Remove from oven and drizzle or spread on frosting.