cinnamon rolls much needed advice

One thing that makes it run out is too much butter brushed on the dough, keep it very light. It's always the temperature of the water or milk that kills the yeast, put it on your wrist to be lukewarm, never hot, it kills they yeast. Also the last thing I would make sure, is no drafts, cover the bowl with a thinly coated oil of parchment paper or plastic wrap then cover that with a heavy saucepan large cover to keep the air from getting in... for me this has been foolproof. Always keep near a warm place.

You can also try not melting the butter- I usually use very soft butter and spread it on the dough with my (clean) hand. Makes it easier to roll up without it all leaking out