Turn 90 degrees, and roll out again. If your dough is getting soft again, stick it back in the refrigerator to stiffen the dough and butter. If your dough gets too warm, you’ll lose your layers.
Now it’s just a matter of a repeat fold, a rest in the refrigerator, and a final fold. Wrap your dough in plastic wrap, and refrigerate for 1½ hours.
Pull out your laminated dough. On a lightly floured surface, roll dough into an 18×12-inch rectangle—use that handy ruler to make exact measurements. Brush butter onto dough. Sprinkle with your sugar filling, leaving a ½-inch border along bottom long edge.
Time to roll. Starting at long side oposite border, roll up dough, jelly roll style. Keep a firm hand while rolling so that the spiral is tight and neat. Trim any ragged edges off to keep the buns uniform, if needed.
Use a serrated knife to make shallow notches along the top of the dough spiral. Measure with a ruler to make sure each notch is 1 inch from the other. Once you’ve made notches along the whole dough, slice all the way through, creating evenly proportioned buns.