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