Deflate the dough and divide into half. While working on one half, keep the other half covered.
Place the dough on a clean surface ( I used my kitchen counter) and lightly dust with flour. Roll into a 12 inch square or circle that is 1/4 inch thick.
Using a round cutter or an inverted bowl (2-1/2 inch in dia), cut 12 circles.
Smear 1/2 tsp of the filling on one half of each circle and closing it up by folding with the other half.
Place all the folded circles with the folded side down in a lightly greased tin.
Repeat with the other half of the dough too. You can either use 2 regular loaf pans or 1 tea loaf pan like I did (12-1/2” x 3” x 2”).
Shape the remaining scrap into muffin tins following the same procedure or as clover buns.
Cover the pans (I inverted the crumb tray) and let it rise for 1-1/2 hours. Mine took just 50 mins.