Knead dough on a well-floured surface until no longer sticky. Sarah KarnasiewiczGently flatten dough. Sarah KarnasiewiczUsing a floured rolling pin, roll and stretch dough until it flattens into a 10″ x 10″ square. Sarah KarnasiewiczDollop small amounts of beaten cream cheese over dough. Sarah KarnasiewiczSpread cream cheese evenly over dough with a rubber spatula. Sarah KarnasiewiczFold top third of dough toward the center. Sarah KarnasiewiczFold bottom third over to create a trifold. Sarah KarnasiewiczSmooth and flatten slightly with hands. Sarah KarnasiewiczFold left third toward the center. Sarah KarnasiewiczFold right third toward the center to create a trifold. Sarah KarnasiewiczFlip folded dough over so that seam side faces down. Sarah KarnasiewiczGently flatten dough until it’s 1″ thick. Sarah KarnasiewiczUsing a rolling pin, flatten and stretch dough to a 10″ x 20″ rectangle. Sarah KarnasiewiczBrush dough with melted butter. Sarah KarnasiewiczSprinkle filling evenly over dough. Sarah KarnasiewiczGently press filling into dough by rolling a rolling pin over it. Sarah KarnasiewiczBeginning at the short end, roll dough into a tight cylinder. Sarah KarnasiewiczPlace dough cylinder seam side down and form dough into an even log. Sarah KarnasiewiczTrim ends of dough log. Sarah KarnasiewiczCut log into 4 equal pieces. Sarah KarnasiewiczCut each quarter in half to make 8 equal slices. Sarah KarnasiewiczBrush bottom and sides of a 9″ x 13″ baking pan with butter. Sarah KarnasiewiczPlace rolls in greased pan, leaving plenty of space between them. Sarah KarnasiewiczThe nearly finished cut rolls. Sarah KarnasiewiczSpreading cream cheese into the layers of dough enhances the richness and moistness of these rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight. Get the recipe for Cream Cheese Cinnamon Rolls »André Baranowski
