Instructions: Place dough ingredients in bread pan, select dough cycle. Check dough after first few minutes of kneading, adding more water (or flour), if needed. When cycle is complete, start machine again and let dough stir a few seconds, just until dough leaves the sides of the pan and forms a ball; turn off machine. Place dough on lightly floured work surface, cover and let rest 5 to 10 minutes. Roll dough into a 10 x 14 rectangle. Filling: Blend cream cheese, liquid butter buds, powdered sugar and extract with electric mixer. Stir in marmalade. Spread mixture over dough. Roll up jelly-roll fashion beginning at shorter edge. Pinch seam to seal. Form into a ring and pinch ends together. Gently lift and place into Bundt pan coated with cooking spray. Cover and let rise about an hour. Bake in preheated 350F oven for 30 to 35 minutes. Cover with foil during last 10 to 15 minutes to avoid over-browning. Let cool 5 to 10 minutes and invert onto serving platter. Combine glaze ingredients and drizzle over warm breakfast ring.

NOTES : This time I made some changes to he Orange Breadfast Bread since I was out of ricotta cheese, but had cream cheese on hand. I also seemed to have an over-flow problem with the amount of filling, so I cut back a little. I have a bread machine and wanted to use it for the dough. I also added a glaze for the ring. It looks like a totally different recipe, but the end result is basically the same...a great tasting orange breakfast bread! Heres my conversion:

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