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1
Put all of the ingredients, except the butter, into a bread maker and start the dough mode.
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2
Add the butter 5~6 minutes after the kneading begins.
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3
When the dough is ready, wrap it in a damp tea towel and let rest for 15 minutes.
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4
Mix all of the ingredients marked together.
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5
Once the cream cheese gets a bit soft, it's easy to mix using a hand blender or whisk.
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6
This is what it should look like, evenly blended.
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7
Roll the dough into a rectangle, about 20 x 30 cm.
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8
Roll it carefully since the dough is soft.
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9
Spread the dough, except for about 2 cm on one long edge, with the cream cheese filling.
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10
If you cover the dough completely with the filling, it won't close well when you roll it up.
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11
Roll up the dough, starting with the side that is covered with filling.
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12
Pinch the seam to close and secure.
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13
Place the roll seam-side down and cut into 8 pieces.
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14
Since the dough is soft, cut it with a sharp bread knife, and wipe the knife between cuts because the cream filling will stick to it.
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15
You can also cut by wrapping a thread around the dough.
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16
Place the slices in aluminum baking cups, slightly make an indent in each roll, and top with orange marmalade.
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17
Let rise until doubled in size.
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18
Preheat oven to 200C, lower the temperature to 180 C Bake for about 15 minutes.
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19
The baking time may differ depending on your oven.
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20
Sprinkle with powdered sugar if you would like.
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21
Please have a look atRaisin Cream Cheese Rolls.
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22
This time I used Cointreau for the liqueur.
