Cover the bowl with plastic food wrap and set in a warm place in your kitchen to let the dough rise until puffy, but not necessarily doubled in bulk--60 to 90 minutes.
To assemble the rolls: Transfer the dough to either a lightly greased work surface or as I did, use my silicone baking mat. Press into a 10 x 12-inch rectangle that's about 1/2-inch thick. Try to actually create a rectangle (with corners) and not an oval.
Starting with the long side, roll the dough into a log. Score the dough into eight (8) equal 1 1/2 to 2-inch pieces. This generous size is part of their charm! For the cleanest cut, you dental floss, but a bench knife or sharp knife will work too. Place the rolls onto the prepared baking sheet, spacing them at least 2" apart away from the edges. 3 - 2 - 3 arrangement works well. To prevent them unraveling, tuck the ends of the spirals underneath the rolls to hold them in place. I use a small, clear, garbage bag to cover my baking sheet, but you can use plastic food wrap as well. Again, place them in a warm part of the kitchen and allow to rise 30 to 60 minutes. The rolls should be puffy and the dough shouldn't bounce back immediately when gently pressed. About 20 minutes before they are ready, preheat oven to 375F-degrees
Bake the rolls for 14 to 18 minutes. Mine took 15 minutes until they were a light golden brown and a thermometer in the center of one roll read 190F-degrees.
The last few days have been rainy and cool, so the thought of a warm cinnamon bun put a smile on my face. These are worth trying--Enjoy!