Hi Catherine, cinnamon roll dough is often fairly enriched with added ingredients like eggs, butter, milk and sugar, so you wouldn't want to let this type of dough sit out at room temperature overnight, and it will likely benefit from some kneading time. However, you could adopt something similar to this method: "Keep the yeast amount the same; mix (don't knead) your dough; let it rise at room temperature until doubled, then refrigerate for at least 4 hours (though Tess says 8 to 12 hours is ideal). This technique is a good option for enriched doughs that include eggs, as raw dough with eggs in it should not be left at room temperature overnight."  For cinnamon roll dough I would still knead until smooth and give it a fold before placing it in the refrigerator. If you plan to leave it in the fridge overnight, you don't have to see it double before refrigeration, but leave it at room temperature for about an hour, fold, and then place in an oiled bowl with room to rise, covered well so it doesn't dry out in the fridge. The next day you can go straight to rolling out the dough and shaping, although the final rise will likely take longer when the dough starts out cool. 

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