Separate 1 can of dough into 4 rectangles; seal perforations. Press or roll each to form a 7x4-inch (18x10 cm) rectangle, spread each with about 2 tbsp (25 mL) of the cream cheese filling to within 1/2-inch (1 cm) of edge. Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal. Gently stretch each roll to 10-inches (25 cm). Coil each roll into a spiral with the seam on the inside, tucking end under. Place on ungreased baking sheets. Repeat with remaining can of dough and cream cheese filling.