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Ricotta Cheesecake Cinnamon Rolls

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Step 4: Roll and Cut

Turn dough out onto a lightly floured large work surface. Roll dough to a 13x9 inch rectangle.

In an even layer spread out filling on top of dough leaving a 1 inch space at one of the ends.

Roll dough starting with one end and pinch the seam together well to seal.

Score and cut log into 12 equal pieces. Arrange in a buttered 9x13 baking dish. Cover with plastic wrap.

Refrigerate overnight.