I scaled this to 24 servings. I think most yeast dough recipes don't get the flour proportions correct when you scale them smaller, and I had to add a good bit more flour to get a dough that held together (but was still very soft). I thought it might be hard to work with, but the butter keeps it from sticking to everything. After rising, I rolled it out, spread the filling on it and formed a log and sliced with dental floss. I ended up with 12 rolls. I let the formed rolls rise in the refrigerator overnight, in the morning took them out 30 minutes before baking and baked them. I used a cream cheese icing. Delicious!
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I scaled this to 24 servings. I think most yeast dough recipes don't get the flour proportions...