Recipe: Mini Pineapple Mango Curd & Cream Cheese Bullar

Remember this recipe? I decided to make a version of bullar with cream cheese and my pineapple mango curd inside. 

The only change I made in the dough was to put some ginger in the dough instead of cardamom.

So, once the dough was done (I made it in the bread machine), I rolled it to about 1/4" thick on a floured surface.

Then, I cut it into ~6" wide strips (and brushed off excess flour)

Spread each section with softened neufchatel (1/3 fat cream cheese).  I divided an 8 oz package equally among the three sections. Top with ~1/3 c Pineapple Mango Curd per section.

Spread evenly.

Roll up carefully into rolls.

Cut ~1" pieces (I have heard this can be done easily with dental floss.  I don't have any non-mint flavored, so I used a knife) and put into mini muffin pans.  (I ran out of papers, so I sprayed the non-lined ones with cooking spray).

Let rise for ~30-45 minutes, under a cloth.  Preheat oven to 425 F.  Bake for ~5-8 minutes, or until golden brown.