Prepare two half sheet pans (18 by 13 inches) and cover with parchment paper.
Once the dough has doubled in size, move it from the bowl to a clean space on the counter. The dough will be soft and not overly sticky. Pat the dough out into an approximate 18 by 12 rectangle.
Spread the cinnamon filling all over the dough with your fingers, making sure to cover up to the edges of the cinnamon roll.
Starting with the dough closest to you, roll up the cinnamon roll and pinch together the seam. Flip the cinnamon roll over, seam side down.
Cut the long log of cinnamon roll dough into 12 equal pieces.
Place the cinnamon rolls on the parchment paper, six or eight to a pan, leaving plenty of space to rise. Full disclosure, I often cram twelve to one pan, but I think they bake up better and have a better rise if they are placed six or eight to a pan.
Cover the rolls again and let rise for thirty minutes to an hour (depending on how warm your kitchen is).