Sheet dough to 3 mm thick. Cut it in half length-wise.
Brush the edges of the dough with egg wash. Cover the dough with a generous amount of cinnamon sugar, and roll into cylinders.
Cut the dough cylinders at 2-in. increments.
Lightly butter 2-in. deep muffin tins, and place rolls cutside down. Proof at 75ﾰF for two to two and a half hours.
Bake at 350ﾰF in a convection oven until golden brown, about 20 minutes.
Toss the baked rolls in the remaining cinnamon sugar to coat them while they are still warm.
Morning buns are sure to become a customer favorite, especially when made with high quality ingredients.
