TWD - what to do with left-over brioche

I have an unnatural obsession with creme de fluers from au bon pain. I do not live within 2 hours of an au bon pain, and honestly, that's probably for the best (at least from the stand-point of my weight-gain). However, it has led to a couple of years of wishing I had a recipe (or the skill/knowledge/experience with which to come up with my own recipe) with which to recreate them.

This week's TWD left me with an extra 1/2 batch (1 loaf's worth) of brioche dough to find a used for. It reminded me of my distant memories of creme de fluers, and when I saw that another Dorrite had used her left-over dough for cream cheese and jam rolls. Clearly, this was my sign from above that I should finally try to make a mock creme de fluer. So I did.

I rolled out the dough as if making rolls, only I tried to get it a little thinner, and kept it more rectangular, long but short.
Then I rolled one side over a dollop of cream cheese filling, the other side over it's own dollop, and sealed in the middle and on the bottom.
(I tried adding a middle dollop on a couple of them, but those ended up being the ones that overflowed in the middle. Sad, since I would have liked to have the more 'authentic' three.)
Then I let them rise in the muffin cups overnight - because I forgot about them and passed out.(I used jumbo muffin cups because I was afraid of them rising too much, but now I realize that they would have fit much better in regular sized-cups. These were just short and fat. see photo below.)
Finally, I baked them at 350 for about 20 minutes.

Next time (ie, with the last 1/4 of the dough), normal muffin tins, and only rising for 1.5 hours.