I’ve shared an overnight cinnamon roll recipe here before, but these rolls are free-form (the shaping method is quite different) and they bake on a sheet instead of in a 9×13 pan.
Once your batch of dough has risen for an hour, turn it out onto a counter and divide it in half. Roll one half into a rectangle, and spread with softened butter, like so.
Then sprinkle it with cinnamon sugar. When you make cinnamon bread, too much butter and cinnamon can make your bread fall, but this is pretty much never a problem with rolls.