Dough
2/3 cup milk
2 eggs
1/4 cup softened butter, cut into pieces
3 tablespoons warm water (105°-115°F)
4 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 package (2 1/4 teaspoons) active dry yeast
Filling
4 ounces softened cream cheese
2 tablespoons sugar
1 egg yolk
1/3 cup orange marmalade or seedless raspberry preserves

Dough
Dissolve yeast in warm water. Let stand 5 minutes. Stir in milk, eggs, butter, sugar, salt and 1 cup flour. Stir in remaining flour till dough forms. Turn out onto lightly floured surface and knead till smooth and elastic. Place in greased bowl, turning to coat top. Cover and let rise 1 hour till doubled. Punch dough down. Cover and let rest 10 minutes.
Filling
Beat all ingredients together till combined.
Assembly
Line baking sheet with foil. Grease foil. Place dough on foil and roll out to 12 inch circle. Cut through dough to make 16 wedges, cutting to within 1 1/2 inches of center. Spread wedges with half of filling. Roll and twist wedges to within 2 inches of center of dough, twisting alternating wedges toward and away from center of bread, forming rays of sun. Spoon remaining filling into center of dough. Cover and let rise 30 minutes till nearly doubled. Heat oven to 375°F. Bake 20 minutes till golden and hollow sounding when tapped. Remove from baking sheet. Heat marmalade till melted and smooth. Drizzle over warm bread.