Preheat the oven to 350 F (175 C.) Place a circle of parchment paper in the bottom of a 10 inch cast iron skillet or cake pan. If using a cake pan, you may need to grease and flour the edges.
Take the first half of the dough out of the refrigerator. Using wax paper or another rolling surface generously sprinkled with flour, roll the dough into a 10 X 18 inch rectangle (25 X 46 cm.) The dough can be very sticky, so make sure to use enough flour. If the edges of the rectangle are uneven, you can trim off a little.
Using a frosting spatula or table knife, spread 1/2 of the cinnamon filling over the dough all the way to the edges.
Using a bench knife or ruler to measure, make a small indentation every 2 inches or 5 cm along the shorter (10 inch) side of the dough. Then, using a pizza cutter or a knife, start from each mark and cut along the dough until you have five 2 X 18 inch (5 x 46 cm) strips.
Roll up the first strip, then line up its end with the beginning of the next strip and roll again. Do this for the first few strips, then move the roll to the pan. A bench knife or pastry scraper is very helpful when separating the strips from the rolling surface.
For the rest of the strips, move each one to the pan and wrap loosely around the outside of the roll. This will give the dough more room to expand as it cooks.
Repeat the process with the second half of the dough, building up the roll until it almost reaches the edges of the pan, with some space in between.
Cover the pan with foil and bake for about 45 minutes. Remove the foil and bake for 15-35 more minutes. The cooking time may vary depending on how tightly the roll is wrapped, so cut the center with a knife to make sure it is done. You can cover this up with frosting later.