Combine all dough ingredients and knead until smooth. Let the dough rise for 1 hour for the first proofing.

Divide the dough into three equal portions (approximately 156g each) and let them rest for 15 minutes for intermediate proofing.

Roll each dough portion into a long rectangle using a rolling pin. Place softened cream cheese in the center of the dough.

Roll the dough tightly from the bottom and seal the edges firmly. Stretch the dough to approximately 24cm in length.

Flatten one end of the dough with your palm and attach the opposite end to form a donut shape. Use a scraper or knife to cut flower patterns into the dough.