I made them every Sunday night at for 12 summers at the church camp where I used to cook. Homemade yeast dough, rolled not too thin and spread with melted butter and cinnamon-sugar before rolling them up and cutting them about 2" thick. Then placed 4 across and 6 down on the fullsize sheet pan; by putting them that close together as they rose they also pushed each other up (think push-up bra, boys, which was also my SOP for biscuits and what we in the kitchen called them...push-up bra biscuits...out of range of hearing of kids, of course). They were covered with plastic wrap and placed in my walk-in cooler overnight, to rise slowly.
At 5 a.m. I would go into the kitchen and pull the pans out, uncover, and set in the ovens on lowest possible temp, to warm slowly and finish rising. Took at least 2 hours that way but the texture was unbelievable. Sometimes I'd go back to my cabin and back to bed, but usually I had enough other work to keep me busy, even though breakfast wasn't served until 8:30.
I bumped up the ovens at 8:00, they baked 20 minutes, they were cooled for JUST a few minutes and then topped with ice cream scoops of homemade cream cheese icing. Then after they were all scooped, I'd use the icing spatula, or the back of a tablespoon, and swirl it pretty.
They ended up being the size of a dinner plate and the campers could smell them as they began lining up for breakfast and the kids called me the KitchenBabe....because they loved me.
I still make them in smaller quantities but no smaller size now that I'm home. I made them two weeks ago with maple sugar and maple cream icing for my husband's birthday, and he took them to work for his co-workers' enjoyment. They are still asking him when he is leaving me and fighting over who gets me when he does.
I miss those Sunday nights and Monday mornings.....