Steps

1. Prepare the sweet roll dough through its first fermentation.
2. Mix together the sugars and cinnamon, and soften the butter.
3. Roll the dough out into a rectangle 1/8 inch thick, approximately 30 inches wide by 15 inches tall.
4. Spread the butter evenly over the dough, then sprinkle the sugar mixture evenly over it.
5. Roll as for a jelly roll, starting at the bottom. Keep the roll tight especially at the beginning. When it is almost complete, moisten the exposed end with water and finish rolling to seal.
6. Cut the roll into 1.5- to 2-inch widths. Place them cut side up in a pan with 2-inch sides, somewhat close together but not touching.
7. Let proof until double in bulk, approximately 1.5 hour. Preheat oven to 350 °F.
8. Bake about 30 minutes.
9. Cool. Cut the rolls apart and serve.