it looks like you're on the right track now.
temperature-wise, there's a lot of leeway, as long as you don't kill the yeast with too hot water. and if you're not living in an igloo, the temperature in your kitchen should be fine. a warmed oven will be even faster.
if you're letting your first rise get to 3 or even more times the volume, that's definitely way overdoing it. let the yeast put its energy into the second rise. double is more than plenty, especially for cinnamon rolls where you can actually get by with letting the dough rest for 15 or 20 minutes before forming the rolls. dinner rolls are also fine with a single rise.
send me a batch when you get them perfected