that is 1/4 inch thick. spread brown sugar filling out across the dough, leaving a 1 inch border at the bottom.
roll dough up jelly-roll style and pinch the seam together to seal. the log should be about 16 inches long - stretch it gently if it’s a bit too short. place the log on to a parchment lined baking sheet (a nice large one that is big enough to hold the wreath) seam side down.
use a sharp knife or kitchen shears to slice the log into 16 1-inch rolls; slicing only ¾ of the way through so they are still connected at the bottom. working with one at a time 