When the dough is ready, turn it out onto a lightly floured counter and press it (I use a rolling pin to about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time).
Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down.
Using a serrated knife**, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like.
**I find that using dental floss is a fool-proof way to slice the rolls. Obviously, you want to use fresh and unscented floss!
dI use a 9-inch cake pan, prepared with nonstick spray and with parchment paper on the bottom. Place each slice, cut side down, with one slice right in the center and the rest all around.
Note: I made 2-inch thick slices, and the rolls rose up super high! Next time, I'll slice them 1-inch thick.
Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 1/2 hours.
Note: Using my WARM method in the oven, these rose super high in less than 30 minutes.
Bake the rolls at 350°F for 22 to 25 minutes, until the rolls are lightly golden on top and cooked through.
Remove rolls to a cooling rack and place waxed paper underneath.
Frost immediately.