Roll the dough on a lightly floured surface to a 12" x 14" rectangle.
Lightly mark three 4 ½" strips In from the 14" side.
Spread half the filling evenly over the center strip.
Bring the right third of the dough over to cover the center strip and spread the remaining filling over that strip of dough.
Bring the left third of the dough over to cover the filling. You will have a 4 ½" x 12" rectangle.
Place it on a tray and transfer to the freezer to chill. It should be firm but not hard. This will make it easier to cut and shape.
Spray a six hole Texas muffin pan well with a non-stick baking spray.
Remove the filled dough from the freezer and mark the dough every inch along the 12” side. Cut into 1” strips.
Take one strip and hold one end in each hand. Twist twice by rotating your hands in opposite directions. Place it in a muffin cup.
Twist a second strip and place it in the cup tucking the edges firmly down into the sides of the cup. This is easily done by using a metal spatula to pull the edge of the first strip in the cup in slightly and sliding the edge of the second strip behind it. Continue to fill all of the cups with 2 strips of dough each.
Let the rolls rise for about 45 minutes until they come slightly over the top of the cups. See instructions above if the room is cool.
When the rolls are almost ready, remove them from the oven if the oven proofer was used. Preheat the oven to 350°F. Bake for 20 to 25 minutes until the filling is browned and the dough is set.
Loosen the rolls around the edges immediately but leave them in the cups. Let the rolls cool for 15 minutes and turn out onto a cooling rack.