On a lightly greased surface roll dough into 12x24 inch rectangle.
Spread butter evenly over dough. Sprinkle filling evenly over butter. (Leave 1” unfilled at end of roll so it seals easily after rolling up.
Roll up long end to long end. Pinch seam at the end of the roll.
Score the dough in 2 inch increments. Slide unflavored dental floss under roll. Bring up ends of floss and criss cross at the center and pull quickly, slicing through the dough.
Place 6 slices each, cut side up in 2 well buttered 9x13”cake pans.
Rolls should not be touching at this point. Cover with greased plastic wrap and let rise until double in size. (60-75 minutes) *Towards end of second rise, preheat oven to 350 degrees F.
Bake the rolls in a 350 degree oven for 28-32 minutes until their internal temperature registers 190 degrees F with an instant read thermometer. Do not let the roll tops overbrown. Tent with foil during the last 10-15 minutes of baking if necessary.
Remove rolls from oven. Let rest 30 minutes then drizzle with icing. Serve warm.