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Fold the dough like an envelope, brush it again with oil and fold it again. Let the dough rest for 25 to 30 minutes.
Roll out the dough again into 30 x 40 cm rectangles. For the classic version, sprinkle with cinnamon and sugar. For the chocolate version, sprinkle with cocoa and sugar.
Cut each rectangle into 2.5 to 3 cm wide strips, twist them and place them in greased baking dishes.
Let the Cinnabons rest for another 25 to 30 minutes.
Preheat the oven to 180°C (360°F). Brush the Cinnabons with a mixture of egg yolk and milk.