Transfer the dough onto a working surface and cut it into 8 even pieces. Form each piece into a ball by tucking the edges into the bottom. Cover them all with a piece of greased plastic wrap and let rest for 5 minutes.
Take the cream cheese filling our from the fridge and set it aside.
Take one piece of the dough, flatten it with your finger to form a round 3½" (10 cm) diameter disk with the edge thinner than the middle part.
Place a scoop of cream cheese filling in the center and wrap the edges together over the filling and pinch to seal. Repeat the same for the rest.
Take the cookie dough out from the fridge, cut it into 8 even pieces.
Dust some flour on the working surface and just a little bit on the top side of the cookie dough. Using a rolling pin, roll the cookie dough out to be big enough to cover the surface of the bun (the bottom part doesn't need to be covered).
Place the cookie dough on the bun with the top side (the side with less flour) touching the bun and wrap it over the top side carefully. Make sure to let the cookie dough stick directly to the bun dough without any gaps. Repeat the same for the rest of the buns and place them on a lined baking tray with 2½" (6 cm) space between each. If you cannot work fast enough before the cookie dough begins to soften, store half in the fridge until you are ready to use.
Use a bench knife to make the classic criss cross patterns on the top of the buns if you like. You can also just let it split naturally after proofing, depending on your preference.
Cover with plastic wrap and let it rise in a warm place for around 50 minutes or until the expanding dough causes cracks/separation in the cookie top.