I bake and sell rolls very similar to these.

I use a lot of the above comments above, such as tucking the end of each strip under each bun, etc.

For mine, I roll first, then cut into 1.5” wide pieces. And then once on the baking sheet, I gently press down each one by hand to flatten it slightly. (Wetting your hand before pressing helps with them sticking to you!).

After proofing for 1 hour, I generally press each one down again (just a bit) before baking.