Line a 12-inch cast-iron pan or a similarly sized baking dish with parchment paper or spray with non-stick spray.
When the dough has doubled in size sprinkle a clean surface with flour. Turn the dough out onto the floured surface and roll into a rectangle about 12×15″.
Dust off any excess flour and spread the cinnamon-sugar filling out to the edges of the dough.
Spread about half of the cooled raspberry jam over the cinnamon-sugar filling. You want the layer of jam to be pretty thin or it will drip out when you roll up the dough.
Starting on one of the long edges tightly roll the dough up, dusting any excess flour off of the outside as you go. If the raspberry jam was too thick some of it might come out as you are rolling, that's okay.
Using a sharp knife, cut the roll into 12 pieces and place the rolls in the prepared pan. The raspberry jam will make the rolls a bit slippery, so they might start to unravel a bit. You can just use your hands to push them back into place.
At this point, if you want to wait until the next morning to bake the cinnamon rolls you can cover them and refrigerate them. The next morning pull your cinnamon rolls out and let them rest for about an hour before baking.
If you want to bake them now, preheat the oven to 375 degrees (F). Cover the rolls with a kitchen towel and allow them to rise for 20 minutes, they should double in size.
Once risen, place in the oven and bake for 17-20 minutes or until browned and the centers are cooked through.
Remove from oven and allow to cool slightly before icing.