Sounds like elephant ears. Some are made with yeast, others not. The one below has yeast.

Here is a link that might be useful: Elephant ears

I use my bread machine on dough cycle to make my sweet roll mix. You may cut the rolled up dough thinner and place them farther apart on the baking tray and flatten with your hand or use a rolling pin. When I make the thinner flatter ones, I use only butter, white sugar and cinn. I substitute brown sugar if I am making them thicker and place them closer together on the baking sheet. When done, I like a drizzle of frosting on top. Another note, I always use water instead of milk in my sweet roll recipes.

Thanks Shirley and Ginger,

Will try the elephant ear technique in the next few days with GDTs. Will try some raised and unraised.

My favorite sweet roll dough is similar to European Easter breads=very rich! May or may not have potatoes, but always has milk and lots of eggs. Just now the new hens are working overtime, so for a 9 cup flour recipe, I use 3-4 whole eggs and a half cup of yolks and only a 1/2 cup of butter.
If all the dough is destined for cinnamon rolls, I add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the dough mix. Additional cinnamon goes in the filling. This dough refrigerates well.

For several years, I have been addicted to Vietnamese cinnamon Premium with 5% oil that I buy in pound pkgs from our food coop. I was not aware of the variation in cinnamons until I tried three kinds side by side, in coffee and in rolls. This Vietnamese is the sweetest variety I have found.
cella jane

I've been using the Saigon cinnamon from Penzey's & like it very much. It's the only other kind I've tried other than the supermarket type but I'll take just about anything with cinnamon in it.

Many times I will use a Brioche recipe for my sweet rolls. In that particular recipe I do use milk and lots of eggs.