Orange Cheese Cream Bread Rolls - Bread

Method

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