Now here's the tricky part. Lift up one side of the waxed paper and use it to help you roll up the dough like a jelly roll (I found it's easier to do this if you let the dough sit in the freezer for about 10 min.). Pull back the waxed paper as you go so it doesn't get wrapped up in the roll. When the roll is nicely formed, use a sharp knife to cut it into about a 9-11 slices.
Arrange the cinnamon rools in a well-greased 9x13-inch pan. squirt a little pancake syrup in the center of each cinnamon roll for flavor and stickiness.
Bake rolls at 400 for about 20 minutes. and let let them cool for about 25 minutes before icing.
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