Take the dough and divide into sizes needed for you pan(s) I use a lightly floured cutting board and I roll the dough for one loaf out into as close to a rectangle as I can get it. Liberally spread a mixture of cinnamon and granulated sugar (sorry, I don't have any measurements I would say this loaf used about 1/3 cup sugar and a few tablespoons of cinnamon) and I press down slightly to keep it in place. Then starting on a short end, tightly roll to the other side. I use a knife to cut the ends to fit the pan and set the dough to rise like normal. I like to take the little end pieces and make little rolls so that I can <ahem> taste test the batch ;o)
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