Cream Cheese Roll-Ups

In a large bowl, prepare your yeast bread dough by combining flour, sugar, butter, and egg, then knead until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, prepare the cream cheese filling by beating together softened cream cheese, sugar, and almond extract until smooth and creamy. Set aside at room temperature.

Preheat your oven to 375°F (190°C) and lightly grease a baking pan or line it with parchment paper.

Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle approximately 12 by 18 inches.

Spread the cream cheese filling evenly across the surface of the rolled dough, leaving a half-inch border around the edges.

Starting from one long edge, tightly roll the dough into a log, then pinch the seam closed. Cut the log into 12 equal portions using a sharp knife or unflavored dental floss.

Arrange the cut rolls cut-side up in the prepared baking pan, leaving a small gap between each. Cover loosely and let rise for an additional 30 minutes until puffy.

Bake the rolls in the preheated oven for 20 to 25 minutes, or until golden brown on top and cooked through. Allow to cool slightly before serving.