Knead dough on a well-floured surface until no longer sticky. Sarah Karnasiewicz
Gently flatten dough. Sarah Karnasiewicz
Using a floured rolling pin, roll and stretch dough until it flattens into a 10″ x 10″ square. Sarah Karnasiewicz
Dollop small amounts of beaten cream cheese over dough. Sarah Karnasiewicz
Spread cream cheese evenly over dough with a rubber spatula. Sarah Karnasiewicz
Fold top third of dough toward the center. Sarah Karnasiewicz
Fold bottom third over to create a trifold. Sarah Karnasiewicz
Smooth and flatten slightly with hands. Sarah Karnasiewicz
Fold left third toward the center. Sarah Karnasiewicz
Fold right third toward the center to create a trifold. Sarah Karnasiewicz
Flip folded dough over so that seam side faces down. Sarah Karnasiewicz
Gently flatten dough until it’s 1″ thick. Sarah Karnasiewicz
Using a rolling pin, flatten and stretch dough to a 10″ x 20″ rectangle. Sarah Karnasiewicz
Brush dough with melted butter. Sarah Karnasiewicz
Sprinkle filling evenly over dough. Sarah Karnasiewicz
Gently press filling into dough by rolling a rolling pin over it. Sarah Karnasiewicz
Beginning at the short end, roll dough into a tight cylinder. Sarah Karnasiewicz
Place dough cylinder seam side down and form dough into an even log. Sarah Karnasiewicz
Trim ends of dough log. Sarah Karnasiewicz
Cut log into 4 equal pieces. Sarah Karnasiewicz
Cut each quarter in half to make 8 equal slices. Sarah Karnasiewicz
Brush bottom and sides of a 9″ x 13″ baking pan with butter. Sarah Karnasiewicz
Place rolls in greased pan, leaving plenty of space between them. Sarah Karnasiewicz
The nearly finished cut rolls. Sarah Karnasiewicz
Spreading 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
