Prepare the baking dish by coating it with cooking spray or oil, lining the bottom with parchment paper, and then coating the parchment paper and sides with more cooking spray.
Once the dough has risen, remove it to a lightly floured surface. Fold it once or twice to deflate but don't punch it.
Form it into a rough rectangle with your palms and then roll into a rectangle 12 inches by 16 inches.
With the 12-inch side facing you, rub the butter on the rectangle of dough evenly.
Next spread the filling evenly over the rectangle of dough, leaving a 1-inch border along the side that's away from you.
Roll the dough into a tight cylinder. Use a serrated knife to cut it at approximately 1-inch intervals so you have 12 even-sized rolls.
Nest the rolls into the baking dish, cover loosely with a towel, and set aside in a warm place until they have doubled and are puffy, which should take an hour.
In the last 15 minutes that the rolls are rising, preheat the oven to 350 degrees Fahrenheit.
Bake the rolls in the oven for 32 minutes or until golden on top. Remove to a rack.