Grease a large baking dish with more non-stick baking spray and set aside.
Remove dough from the bowl after 60 minutes and add to the floured surface again. With a floured rolling pin, roll the dough into a rectangle, about 15x9 inches. Use additional flour as needed to keep it from sticking.
Once rolled out, spread the butter evenly over the dough using an off-set or rubber spatula.
Evenly sprinkle the filling on top of the butter.
Starting from one of the long sides of the rectangle, roll the dough into a log. Pinch the seams a bit just to seal in the filling.
Cut the log into 12 equal pieces using plain (flavor-less) dental floss or a very sharp knife. Add each roll, swirl side up, to the greased dish and let them sit at room temperature covered with plastic wrap or a clean kitchen towel for another 30-45 minutes or until they double in size.
Towards the end of the second rising time, preheat your oven to 350°F. Once the cinnamon rolls have risen, remove the cover.
Bake for about 30-35 minutes or until a toothpick inserted to the center of a roll comes out clean. Remove from oven and let cool.