Begin by preparing a soft yeast dough, taking great care not to add too much flour or over-knead it. Dough should be soft and doubled in size when it is ready to use. Your dough will be prepared in class on the first day. Since this is BAKING, you MUST FOLLOW THE RECIPE EXACTLY!
Roll your soft dough into a rectangle about 1/2 inch thick. If you roll it too thin, your rolls will be crispy, instead of fluffy. Either brush melted butter over the surface of the dough and sprinkle with cinnamon/brown sugar mixture OR mix softened butter with cinnamon and brown sugar and spread over the surface, using a small spatula.
Do not spread filling all the way to the edge!
Roll dough tightly, but not too tightly, starting from the long side.
Carefully cut off the ends, creating one even "log."
Score your dough into 8 or 12 equal pieces. Starting by cutting in half, then in half again, so on and so forth.
Carefully saw through slices with a bread knife, taking care to not cut into the countertop!
Place into a baking pan, cut side down, and staggering so they have room to rise.
At this point, you will cover and label your rolls. They will rise one more time overnight, and they will be baking in your oven when you come in tomorrow. You will also follow the recipe to prepare the icing while they are finishing baking.
Rolls should be bigger and nicely golden brown. Apply icing while in pan, or remove rolls from pan and apply icing individually.