Heat oven to 350° F.

Grease 12-cup fluted tube cake pan with shortening or cooking spray.

Cut block of cream cheese into 24 equal-sized cubes. (Start by first halving block so that you have 2 thin pieces, and then cut each thin half into 12 equal squares.)

Set aside icing from cinnamon rolls and set it aside

Separate each can of dough into the 5 rolls; unroll each roll, and cut each in half.

Take a section of dough and fold it over so you have a rectangle shape that is 1 layer of dough thick.

Place a square of cream cheese in the dough; fold over the dough, and gently crimp it around the cream cheese.

Repeat with remaining dough pieces.

Place cream cheese-filled dough balls in pan.

Place butter pieces on top.

Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen.

Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.

Drizzle reserved icing over top of bread, allowing some to drizzle down side.

Pull apart to serve; serve warm.

Enjoy!