If you are feeling extra saucy, double the recipe and make these:
Roll your dough into 8 x 12 rectangles, slathering butter, cinnamon, and brown sugar all over them. Roll them from the 12" side, cutting every inch, then place them in two 9 by 1-1/2 inch pans which have this mixture slathered all over the bottom:
1/3 C. whipping cream
1-1/4 C. powdered sugar
Bake at 375 for 20 to 25 minutes, putting foil over them halfway through if they are too brown. Then invert the pans on your platter after they have cooled for 5 minutes.
The Creamy Caramel Pecan Rolls recipe is from the Better Homes and Gardens Cookbook, only they use the frozen bread dough loaves.