Whenever I make cinnamon rolls, after proofing I roll out the dough and spread soft butter and the brown sugar/cinnamon mixture before rolling and cutting the dough into rolls. I place the rolls into a bread pan and do another proof for 30 min., Bake @ 375f for 20 - 25 min. The rolls come out looking great except all of the filling has run out and is on the bottom of the pan. Any suggestions would be greatly appreciated.

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