This recipe has been adapted from "HomeBaking --Sweet and Savory Traditions From Around the World" by Jeffrey Alford and Naomi Duguid.
Yield Makes 12 large rolls
1/4 cup vegetable oil or melted unsalted butter, plus more for baking sheet
Cinnamon Roll Dough Cinnamon Roll Dough (http://www.marthastewart.com/356365/cinnamon-roll-dough), risen and at room temperature
1/4 cup ground cinnamon
1 1/2 cups brown or granulated sugar
Lightly oil a large baking sheet; set aside. Pull risen dough away from sides of bowl, and transfer to work surface. Flatten into a 24-inch square. Sprinkle with cinnamon, and then sugar. Drizzle with oil. Roll up like a jelly roll, enclosing filling. Cut crosswise into 12 slices.
Arrange the rolls on prepared baking sheet, leaving 1/2-inch between them. Cover with plastic wrap, and let rise for 30 minutes.
Meanwhile preheat oven to 400 degrees with rack in upper third. Bake rolls until golden brown and cooked through, 35 to 40 minutes. Transfer to a wire rack to cool. Best eaten immediately.