Preheat the oven to 350°F (175°C). In a small bowl, whisk the sugars and cinnamon together and set them aside. Melt the remaining 4 tablespoons (55 g) butter; remove it from the heat but keep it warm.
Dust your work surface with Biscuit Blend. Turn out the dough, cold from the fridge, and knead until it is smooth, about ten turns. Shape the dough into a rectangle or oblong and roll it out to 14 by 16 inches (35.5 by 40.5 cm). Using a pastry brush, spread the melted butter over the dough, leaving a 1⁄4-inch (6-mm) border from the edge of the dough, until it is glossy. Avoid leaving any dry spots. Sprinkle the dough evenly with the cinnamon-sugar.
Starting at a long edge, roll the dough rectangle into a tight cylinder, turning the edge a bit at a time. If the dough sticks to your work surface, use a bench scraper to free it and dust the surface with just a bit more Biscuit Blend. Transfer the dough cylinder to a tray or cutting board and freeze it for 15 minutes.
Cut a 12-inch (30.5-cm) strand of unflavored dental floss or fine white thread and use it to cut the dough into thirds, then cut each third into thirds again so you have 9 rolls.
Set the cut rolls in 3 rows of 3 in the prepared pan, leaving 1⁄4 inch (6 mm) between each. Bake the rolls for 30 minutes. They are done when they have tripled in size and are golden brown, with cinnamon-sugar bubbling up from the spirals at the top and the bottom.