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 × 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 200℃, lower the temperature to 180 ℃ 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 at Recipe ID: 917564 Raisin Cream Cheese Rolls.
This time I used Cointreau for the liqueur.
Story Behind this Recipe
I love cream cheese! I also love oranges, so I decided to put the two together to make rolls.
I used 2 squares of the small wrapped cream cheese.(40 g of the ordinary kind). The filling is quite soft, so if you make it ahead and chill it in the fridge, it's easier to spread. The dough is also soft, so handle it carefully. Use a bit less water, if using Japanese flour.