Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches. Using a serrated knife, gently cut 2 inch slices with a sawing motion (try not to push too hard to pinch the dough), this will give you 12 cinnamon rolls. Quick tip: if you don’t want to measure 2 inches out for every roll, cut the log in half, then cut each piece in half again. You have 4 pieces now. Then cut each fourth into 3 pieces. Now you have twelve even slices.