Make up the mix according to manufacturer’s instructions, following the sweet-dough formula. Divide dough into 5 pound duffs. For each duff, roll dough to 15 inches wide and 48 inches long. Using a #8 grey scoop, place 6 scoops cinnamon smear on dough and spread to the edges. Roll up dough and cut into 3-inch thick rounds. Treat 3x9 loaf pans with pan spray. Place 1 pound 8oz dough in each pan, placing rolls upright into pans.
Retard overnight. Bring to room temperature, then proof for an hour or until dough has doubled. Bake at 350F until golden brown and baked through (any question, use a thermometer- the internal temperature needs to be at least 200 ͦF). Let cool for 10 minutes and then depan and glaze.