Preheat your oven to 180°C (160°C fan, gas mark 4).
Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 25 x 40cm rectangle and spread over the cinnamon butter. Roll up tightly from one of the long sides like a swiss roll, then cut into 12 even pinwheels slices. Put one, cut-side up, in each hole of a buttered 12-hole muffin tin (try to use a deeper muffin tin if available).