Halve the recipe and get a reasonable lump of dough. You can then used half of this dough for one batch of 12 cinnamon rolls, and the other half for another batch of 12 cinnamon rolls a day or so later.

260 gm--Water
¾ tbsp---Yeast
½ tsp----Salt
2----------Eggs
60 gm----Honey
57 gm----Butter
511 gm---Flour

And if you have a kitchen scale, it is even easier IMO with this recipe which I converted to grams.