When the dough is completely rolled, lightly moisten the last edge of dough and seal the seam.

Use a knife or pastry cutter to cut the dough into even-sized pieces. You may prefer to discard the very ends of the roll since they often contain little filling.

Place the cut rolls into a greased baking tray. Cover them with a damp cloth and let them rise until they nearly double in size (about 45 minutes). If you would like, the rolls could be covered with plastic wrap and placed in the refrigerator to be baked the next morning.

When the rolls have doubled in size, bake them in the preheated 375 degrees F (190 degrees C) oven. Cinnamon rolls are generally baked at a lower temperature than other breads.

After approximately 30 minutes, when the tops of the rolls are golden brown, remove them from the oven.

Let the rolls rest on a cooling rack before eating, but you may find it difficult to keep yourself and your guests from digging in!