Melt your butter. Because browned butter makes everything taste better, you can go beyond melting it and keep it on the stovetop just until brown specks start to appear. It goes from browned to burned pretty quickly, so once it starts to get foamy, keep a close eye on it and swirl your pan (don't stir). It will smell nutty and delicious. Remove from heat and set aside to cool slightly.
Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough (if you browned your butter, do everyone a favor and scrape out as much of the browned specks as possible). Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess and things will spill out of the ends. It's ok. I just scoop it up and put it in the center of any that look like they could use a little extra goodness.
Remove the plastic or bees wrap and bake buns for 25 minutes, until puffed and golden. Transfer pans to wire cooling racks and spoon the cream cheese glaze over them. Eat right away. This goes without saying because they'll smell so good, you won't be able to resist.