When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Roll up dough and stretch until roll out to make even. Cut roll in 1 inch wide slices.
Place rolls slightly apart in pans.
Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. 5 Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. 6 Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls. Machine Mix 15 oz.