Lightly flour your work surface and rolling pin, shape the dough into a rectangle with your hands, then roll the dough out into a roughly 10x14 inch rectangle. Push the dough down a few times with your rolling pin to begin to flatten, then roll. Use a bench scraper to keep the dough in a rectangle shape.
Once rolled out, make the filling, then immediately spread it over the dough with an offset spatula. Leave a ½ inch border on all sides except for one of the long edges (this will be where you start the initial roll). Work quickly, and spread it as evenly as possible.
Starting from the long edge where the filling meets the edge, tightly and evenly roll the dough into a log. Pinch the long edge of the dough into the roll the whole way across, and then place that side down to keep the seal.
Transfer the dough to a parchment lined baking sheet and gently push the dough together from each side, just to re-compact the log a bit.
Cut off the edge of each side of the log - about an inch (which is what you didn’t cover with filling). Then, cut the entire log in half lengthwise and place each piece in line with each other so the filling side is up.
Pinch the top edges together as best as possible, then, keeping the cut sides up, twist each piece of dough around each other as many times as possible, then pinch to seal the bottom edge. This part may not look perfect, but the key is to keep the cut sides UP as best as possible.
Place the dough in the prepared loaf pan. If it's too long to fit in, just tuck one of the edges next to it like an “s”.
Cover the dough with plastic wrap and allow it to rise in a slightly warm location for about 1-2 hours until the dough puffs up and starts to fill out the pan a bit. If your kitchen is rather cold, try another room in the house, or allow it to rise in a closed oven (no heat) with just the light on.
Preheat the oven to 375°F/190℃, uncover the loaf, and bake for 25-30 minutes in the middle rack. You’ll know it’s done when you can insert a sharp knife and it has little resistance. If it still feels at all stretchy or doughy when you poke it in, allow it to bake for another 3-5 minutes and check again.