Once dough has doubled, punch dough down; knead for a few minutes until smooth. Then on a lightly floured surface, use a rolling pin to roll dough flat in a large rectangle shape (about 1/2 inch thick). Spread the remaining 2 Tbs of butter thinly covering the whole surface of the dough. Sprinkle the remaining cinnamon sugar evenly covering the layer of butter. Beginning with the longest side, begin rolling the dough from one end to the other. Using floss
or a serrated knife, cut 2 inch thick slices. Place slices, beginning with one in the center, in greased and cinnamon sugared pie pan. Cover and let rise in a warm place until almost doubled in size, about 30 minutes.