Butter a 9-by-13-inch glass baking dish with the cold butter. Combine the brown sugar, cinnamon, and salt in a medium bowl and set aside.
Turn the dough out onto a lightly floured work surface and gently shape into a rectangle with the long side nearest you. Use a rolling pin to shape the dough into an 18-by-12-inch rectangle.
Brush the dough with the the melted butter, leaving a 1 inch border along the top edge. Sprinkle the brown sugar mixture over the dough, also avoiding the top border. Gently press the filling into the dough. (If you tend to have hot hands, you may want to cover the filling with a layer of plastic wrap first.)
Beginning with the long edge nearest you, roll the dough away from you into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam-side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, gently cut the cylinder into 2-inch rolls; yielding 8 pieces.
Arrange rolls, cut-side down, in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight, or up to 16 hours.