Since it was late in was late in the evening, I just put the dough in the refrigerator until morning.
The next morning I took a castiron skillet and melted some butter in it. I topped the butter with a cup of vanilla sugar. I could have used cinnamon sugar, but I wanted to tame the amount of cinnamon. I then divided up the dough into golf ball or smaller pieces. I dipped each piece into some melted butter and then rolled it in some cinnamon sugar. Any sugar I had left went on top of the rolls. I let the rolls rise for about an hour. I baked them at 375° F for about 25 minutes. Once they were out of the oven I turned the rolls out of the castiron skillet to cool. Once the sugar had cooled below molten lava temperatures, I served them up.