When the dough has doubled in size sprinkle a clean surface with flour. Turn the dough out onto the floured surface and roll the dough into a rectangle about 12x15".
Dust off any excess flour and spread the filling out to the very edges of the dough.
Starting on one of the long edges, tightly roll the dough up, brushing any excess flour off of the outside as you go.
Using a sharp knife, cut the roll into 12 pieces and place on top of the caramel in the pan.
At this point, you can cover the cinnamon rolls, refrigerate them, and make them the next morning. If you do this you will need to let the cinnamon rolls rest out of the oven for about an hour before baking.
If you want to bake them now, preheat the oven to 375 degrees (F), cover the pan and let the cinnamon rolls rise for 20 minutes. They should double in size.
Once risen, place in oven and bake for 17-20 minutes or until the rolls are browned and the centers are cooked through.