I took advantage of the hot Florida sun and let the dough rise in the sticky, moist heat outdoors (after wrapping tightly with plastic wrap, of course). The AC is running a lot to keep the house cool so there are cold drafts in the kitchen--which can really impede the rising process. Be sure to find a nice, warm, draft-free place for your dough to rise.
But don't forget about your dough, or you'll come back to this:
Ooops! Luckily yeast dough is pretty forgiving!
Roll into a rectangle until dough is about 1/4 inch thick. You're ready for your filling now!
For the filling you'll need:
1/4 softened butter
1 cup brown sugar
3 Tbsp. cinnamon
Spread butter on dough evenly. Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice roll into 1.5 inch slices. (I made a dozen rolls, and discarded the ends of the dough roll because they do not get very much of the cinnamon swirl throughout.)
Place in a greased 13x9 metal or glass baking pan.
Let rise again until doubled--this took about an hour for me.
Look how pretty they are when they're ready to bake:
Bake at 375 for 15-20 minutes.