Cinnamon roll troubleshooting

[brooksms]

I'm trying to troubleshoot multiple issues with making large cinnamon rolls. Making the dough itself is no problem.

 

We do not have a proofer. Due to the schedule, the rolls need to be filled, chilled overnight and baked the following day after coming back to room temp. When we do this there is a cinnamon sugar liquid in the bottom of the pan. It's not necessarily a bad thing but we'd prefer it to all stay in the roll. Other option is to do an overnight first rise but I assume the dough would be difficult to roll once fully chilled? Smaller portions are rolled out around 16 x 22" but the log is ending up too large in the center. I tried to watch and see what they might be doing differently than me but hard to tell. Any tips for avoiding this? They have really struggled to get a consistent diameter. I wonder if some sort of tabletop sheeter would be worthwhile. 

 

When it comes to baking, we're doing 12 rolls in an 11 x 15" ish pan with low sides. The last time dough was approx 65 F put into a 325 F convection, outer rolls were overcooked by the time the center ones were done. I could try lowering the oven to 300, worried this might dry them out though. I can also make sure the dough gets a bit warmer before going in but I feel like the outer rolls will still bake faster. In the past the rolls didn't hold their shape nicely when not touching. I'm thinking of making a stronger dough by using bread flour and then try baking on a larger pan. Any other ways to combat this?