Turn the dough out onto a well floured surface. It should be soft and pillowy.
Use a rolling pin to roll the dough into a rectangle of 25cm x 35cm. (10 x 14 inches).
Spread the filing evenly over the dough and use your hands to gently press it into the dough.
With the shorter edge facing you, tightly roll the dough up into a sausage shape.
Trim the outer 1.5cm (½ inch) off the edges of the roll and discard.
Cut the roll into 9 equal portions or approximately 3cm each. Use a serrated knife and a sawing action to get the cleanest cut for your rolls.
Line a 9-inch square cake tin with baking paper, making sure it covers the sides. Place the rolls in the tin, cover with the damp tea towel and place back in the warm place for a further 30-45 minutes. The rolls should have grown in size and should now be pressed up against one another.
Meanwhile pre-heat the oven to 180C / 360F.
Bake the rolls in the oven for 20 minutes, until golden brown.
Cool for 10 minutes before smothering with the cream cheese frosting.