Let a bread machine make the dough. 5 to 6 minutes into the program, add the butter or margarine. When the dough is done (1st rising completed), take it out of the machine, cover with a tightly wrung out moistened kitchen towel and rest for 15 minutes.

I used 2 pieces of Kiri cream cheese. Have the butter and cream cheese at room temperature.

Chop up the raisins in a food processor. Add the cheese, butter, and sugar and process to mix.

If you don't have a food processor, chop up the raisins finely, and mix them well with the butter and cream cheese. You can add some rum or rum essence if you would like.

This is how the cream filling looks when mixed. It's very soft so chill it in the refrigerator (if the temperature in the room is warm).

Roll the dough out to about 20 x 30cm.

Spread the step 5 filling over the whole dough. Decide where the center point is, and roll up both sides towards the center.

It will look like this.

If the filling is soft, it's hard to cut the dough, but if you get any on your knife just wipe it off cleanly between cuts. See step 17.

Cut into 8 pieces.

Put the pieces in aluminium cups, and leave at 35-40°C until doubled in bulk (2nd rising). Preheat the oven to 200°C.

When the rolls have finished rising, brush the tops with egg wash if you like. They'll get burned easier if you do glaze them, so be careful. Lower the oven temperature to 180°C and bake for about 15 minutes.

Please adjust the rising and baking time depending on your oven.

The center part will rise up like this, adding character and cuteness to the rolls. If you don't want it to stick out, press down on the centers lightly in step 11.

Optionally, dust with powdered sugar.