Spray a baking pan with cooking spray and place the rolls abut a inch apart.
Then spray some plastic wrap with cooking spray and place it over the rolls.
Let them sit, at room temperature, for about 3 1/2 - 4 hours. (Time may vary slightly based on your room temp.)
While your rolls are rising make up your cold Buffalo Chicken Dip. Don't bake it yet.
In a large bowl, mix together 6 ounces cream cheese, 1 cup Ranch dressing, 1 cup shredded cheddar cheese and 2 - 3 TBSP Frank's Buffalo Wing Sauce.
Stir in your shredded chicken - 12 oz. If using canned, drain well first.
Mix all that together and set aside.
Once your rolls have risen, preheat oven to 400°.
On a floured counter, roll individual rolls into a strip, approx 1/4 inch thick.
Add 1 spoonful of Buffalo Chicken Dip to flattened roll.
Roll from one end to the other.
Cut in half and place, seam side down onto a greased cookie sheet.
Once all the rolls are on the cookie sheet, spoon the remaining dip into a small casserole dish and bake both it and the rolls for approx. 20 minutes or until rolls are done and lightly browned.
Let cool slightly, then serve!
We like to serve the bites along with the dip and used a spoon to spread a little extra onto the bites. Alternatively, serve the Buffalo Chicken Dip Bites as one appetizer and the baked Buffalo Chicken Dip with tortilla chips pita bread or a crusty, sliced baguette along with celery sticks and fresh vegetables and Ranch dip.