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.
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.