Preheat oven to 450°F. Line 8-inch square baking pan** with parchment paper.
Using a spatula, transfer dough onto a piece of plastic wrap. Cover with another piece of plastic wrap and using your hands gently press the dough into a rectangle approximately 8-inches by 12-inches. Lift plastic and sprinkle with a bit of flour if dough is too sticky. Press plastic back on the dough, flip the dough using a flexible cutting mat or placemat.
Remove top plastic, sprinkle with flour if needed. Drop cinnamon filling over biscuit dough and carefully spread right to the edges.
Using bottom piece of plastic gently roll dough lengthwise, pushing the dough and peeling away the plastic as you create a log.
Refrigerate at any point if dough is warm and difficult to work with. (Can be prepared to this point in advance and kept overnight in the fridge or frozen.)
Cut log into 1½-inch thick cinnamon rolls and place cut side up in an 8-inch square baking pan. Bake in preheated oven for 20 minutes.
Cool slightly on wire racks then use parchment to lift out of pan and place back on the rack to cook completely.***