Once the dough has doubled, transfer it to a large floured working surface and use a rolling pin to roll it into a large rectangle, about 15x20 inches (38x50 cm). It’s OK if the edges and corners aren’t perfectly straight/square.
Spread the filling onto the dough rectangle in an even layer using a spoon. Be gentle with the dough so that you don’t tear it. If the filling is difficult to spread, put it in a warm place and or mash with a fork to soften it.
Grab one short side of the dough and fold it inward ⅓ of the way, then fold the other short side over the folded side, so that the dough is 3 layers thick, as shown in the photo above.
Gently roll the dough again to press out any bubbles, but try not to squeeze any filling out.
Use a knife to slice a 1.5 inch (4 cm) strip of dough, perpendicular to the fold.
Use your fingers to gently pinch and squeeze the strip to compress the layers and pull the strip so that it becomes longer, 22-24 inches (55-60 cm) long. Be careful not to tear the dough as you do this. If you do feel that the dough is going to tear, just go to the next step.
Twist the dough strip several times, then wrap the dough around itself as shown in the photos.
Place the completed bun on a parchment-lined baking sheet and repeat the process with the rest of the dough. Leave at least 2 inches (5 cm) between the buns on the baking sheet.